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Chopped Kale Salad with Prosciutto and Figs


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  • 1 cup walnuts, chopped
  • 1/2 cup mascarpone cheese
  • 1/4 cup plus 2 Tbsp. apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. walnut oil
  • Salt and pepper
  • 10 oz. Tuscan kale, stems discarded and leaves thinly sliced
  • 3 Belgian endives-halved, cored and thinly sliced
  • One 6-oz. head of radicchio-halved, cored and thinly sliced
  • 8 fresh or dried figs, cut into wedges
  • 4 oz. sliced prosciutto, chopped
  • One 4-oz. wedge of Gorgonzola cheese, frozen until solid, for serving


Cooking time 25mins


Step 1

1. Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for 8 minutes, until golden. Let cool.

2. In a very large bowl, whisk the mascarpone, vinegar and both oils; season with salt and pepper. Add the toasted walnuts, kale, endives, radicchio, figs and prosciutto and toss well. Season the salad with salt and pepper. Using a vegetable peeler, shave half of the frozen Gorgonzola over the salad and serve right away, shaving the remaining cheese at the table.

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