INGREDIENTS
4 oz. thinly sliced prosciutto
1 lb. kale, chopped
1 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 tsp. lemon zest
Maldon sea salt
Freshly ground black pepper
3/4 c. shaved Pecorino Romano, divided
1 large gala apple, thinly sliced on mandoline
balsamic vinegar, for drizzling
DIRECTIONS
- Preheat oven to 375° and line sheet pan with parchment paper. Place prosciutto in a single layer and bake until crisp, 15 minutes.
- In a large bowl, massage kale with oil and lemon juice using your hands. Season with lemon zest, sea salt, and pepper.
- Using a vegetable peeler, shave 1/2 cup Pecorino Romano over salad and gently fold in cheese and apples.
- Transfer salad to platter. Break up prosciutto pieces by hand and crumble on top of salad. Finish with pepper and remaining 1/4 cup Pecorino; drizzle with balsamic vinegar.
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CL::JG
