Lemon Kale Salad With Prosciutto And Parmesan Recipe

Cooking Directions

• STEP 1.Start by washing and drying the kale leaves. Remove the tough stems and tear the leaves into bite-sized pieces.
• STEP 2.In a large bowl, combine the kale, lemon juice, olive oil, salt, and pepper. Massage the kale with your hands for a few minutes until it becomes tender and wilted.
• STEP 3.In a skillet, cook the prosciutto over medium heat until crispy. Remove from the skillet and let it cool.
• STEP 4.Add the crispy prosciutto and shaved Parmesan to the kale salad. Toss well to combine.
• STEP 5.Serve the salad immediately as a light lunch or as a side dish for a main course.

Cooking Tips

• Make sure to remove the tough stems from the kale leaves as they can be tough and fibrous.
• Massaging the kale with lemon juice helps to soften its texture and reduce its bitterness.
• For extra flavor, you can add some toasted pine nuts or chopped walnuts to the salad.

Storage and Serving

• This salad is best served immediately after preparing to maintain its freshness and crispness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing and toppings.