Crispy Kale Apple Salad with Prosciutto and Autumn Greens

This elegantly composed salad combines crispy kale, floral herbs and prosciutto…delicious!

TOTAL TIME:45 min.

SERVINGS:6

Ingredients

  • 36 small Tuscan kale leaves
  • ½ cup olive oil, plus more as needed
  • Kosher salt and black pepper, to taste
  • 2 small shallots, minced
  • 2 tsp. Dijon mustard
  • 2 tsp. honey
  • 4 Tbsp. cider vinegar
  • 2 tsp. lime juice
  • 2 Granny Smith apples, sliced very thin (about â…™")
  • 2 medium bulbs fennel, sliced very thin (about â…™")
  • 10 cups tender autumn greens (such as mizuna, arugula and mache)
  • 3 cups tender herb mix (such as basil, mint and tarragon), stems removed
  • 1 small head radicchio, shredded
  • Âľ cup pecans, toasted
  • 6-8 oz. prosciutto, torn into thin strips
  • Tips:
  • Tuscan kale leaves work best in this recipe because you don't have to trim them. If you're using common kale, cut the leaves into 5” pieces and remove any thick stems.
  • A mandoline makes slicing the apples and fennel in this dish easy.

Directions

  1. Heat the oven to 250°F. Brush the kale leaves with olive oil on both sides and lightly season them with kosher salt and freshly ground black pepper.

  2. Bake the kale until crispy, about 30 minutes. While the kale crisps, make the dressing.

  3. Combine ÂĽ cup olive oil, the shallots, Dijon mustard, honey, cider vinegar, lime juice, salt and pepper in a jar. Shake the dressing vigorously to emulsify it and set it aside. You can whisk the dressing to mix it instead of using the jar method, if desired.

  4. Lay the apples, fennel, greens, herb mix, radicchio and pecans in a dish, and pour the dressing on top. Gently turn the ingredients over while coating them with the vinaigrette.

  5. Lay the apples, fennel, greens, herb mix, radicchio and pecans in a dish, and pour the dressing on top. Gently turn the ingredients over while coating them with the vinaigrette.

  6. Arrange 6 kale leaves on each serving plate. Next, arrange the greens, herbs, apples and fennel on top of the kale leaves. There is not a set presentation for the salad, but distribute the ingredients evenly among the plates and try to keep the ingredients off the plate rims.

  7. Arrange the prosciutto strips and pecans on the salads, again dividing and distributing them evenly.