Menu Enter a recipe name, ingredient, keyword...

Chopped Kale Salad with Prosciutto and Figs

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 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

Details

Cooking time 25mins

Preparation

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.

You'll also love

Review this recipe

GREEN’S KALE SALAD Kale Pancakes/Fritters