Summer Salad Series

Kale, Apple, Pecorino Salad With Crispy Prosciutto And Balsamic Drizzle



  • 4 oz. thinly sliced prosciutto
  • 1 lb. kale, chopped
  • extra-virgin olive oil
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • Maldon sea salt
  • Freshly ground black pepper
  • 1/2 c. shaved pecorino Romano
  • 1 large gala apple, thinly sliced on mandoline
  • 1/4 c. grated pecorino Romano
  • balsamic vinegar


  1. Preheat oven to 375 degrees F. Line sheet pan with parchment paper and place prosciutto in a single layer. Bake until crisp, 15 minutes.
  2. In a large bowl, massage kale with 1 tablespoon olive oil and 1 tablespoon lemon juice using your hands. Season with lemon zest, sea salt, and black pepper.
  3. Using a vegetable peeler, shave pecorino romano over salad and gently fold in cheese and apples.
  4. Transfer salad to platter. Break up prosciutto pieces by hand and crumble on top of salad. Finish with coarse cracked black pepper and grated pecorino; drizzle with balsamic vinegar.

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