In my quest to make as many Kale Salads as I can, this is my new favorite. The combination of the crispy prosciutto and hard boil eggs is so good with the Kale. Add in some sharp cheddar cheese and a spicy vinaigrette and you have a kick ass salad. Something to note this salad does not save as well as others because the prosciutto gets soggy it is really best crispy so just add only what you need and save the rest to sprinkle the next day. An all around awesome salad, trust me!
|| S H R E D D E D K A L E S A L A D + C A Y E N N E B A L S A M I C D R E S S I N G ||
– 1 Bunch kale, washed, destemmed and cut into thin strips
– 8 pieces prosciutto
– 4 hard boiled eggs
– 1 cup shredded sharp white cheddar cheese (I use Cabot or Crackel Barrell)
– 1/4 cup olive oil
– 1 garlic clove minced
– 4 tablespoons balsamic vinegar
– 2 tablespoons red wine vinegar
– 1/2 tsp cayenne pepper (more if you like spicier)
– salt and pepper to taste
Preheat Oven to 350 degrees and lay prosciutto pieces on baking sheet. Bake about 10 mins until crispy. Set aside. Place Kale, eggs, and cheese in large bowl. Whisk together olive oil and next 5 ingredients for dressings. Pour dressing over salad. Crumble Prosciutto and add last so it doesn’t get too soggy.