by Judy Kim
Kale, Apple & Pecorino Salad with Crispy Prosciutto and Balsamic Crema
Yield: 4 Servings
There are two salads during my travels that stand out, one was a warm lardon salad from a tiny village in France and the other is a savory kale salad in Venice Beach, CA called Gjelina (aka my favorite LA restaurant). Their effortless rustic Italian food inspires me every visit. This recipe is my year round version of their seasonal kale salad.
4 ounces thinly sliced prosciutto
1 pound kale, ribs removed and finely chopped
Extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
Flaky sea salt
Coarse cracked black pepper
1/2 cup freshly shaved Pecorino-Romano
1 large gala apple, cored and thinly sliced
1/4 cup grated Pecorino-Romano cheese
Preheat oven to 375°F. Line sheet pan with parchment paper and spread prosciutto in a single layer. Bake until crisp, about 15 to 20 minutes. Watch carefully as it can burn. Set aside to cool.
In a large bowl, massage kale with 1 tablespoon olive oil and lemon juice using your hands. Season with lemon zest, 1 teaspoon flaky sea salt and 1/2 teaspoon coarsely cracked black pepper.
Using a vegetable peeler, shave Pecorino-Romano over the bowl and gently fold in cheese and apples with the kale.
Transfer salad to a serving platter. Gently crumble the crispy prosciutto on top. Finish with coarse cracked black pepper, shower of finely grated Pecorino and drizzle with sweet balsamic crema.
Note: Balsamic crema is found at Italian specialty stores. You can substitute it with good quality balsamic vinegar or create balsamic crema by reducing balsamic vinegar in a saucepan on med-low heat, stirring until reduced by half and cooled)