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THE ENTERTAINING ISSUE - November December Issue 2018

Kale Caesar Slaw with Crispy Prosciutto
Kale Caesar Slaw with Crispy Prosciutto.html

Kale Caesar Slaw with Crispy Prosciutto

Nov/Dec 2012

From Julie Van Rosendaal

Finely shredded raw kale makes a delicious salad, and holds up well to a tangy Caesar dressing and crisped prosciutto, which is thinner, leaner and saltier than regular strips of bacon. (They look great, too.)


1/2 c. mayonnaise

1/4 c. finely grated parmesan cheese, plus extra for serving

1 garlic clove, peeled

1 T. lemon juice

2 t. red wine vinegar

1 t. grainy Dijon mustard

a good grinding of black pepper


1 kale head

olive or canola oil, for cooking

8 - 10 strips of prosciutto

Combine the dressing ingredients in a blender or the bowl of a food processor and process until smooth, scraping down the sides. Add a bit of water or extra lemon juice if it seems too thick.

Thinly slice the kale, discarding the tough ribs. Add a drizzle of oil to a large skillet set over medium-high heat and cook the prosciutto, turning as necessary until it’s crisp. In a large bowl, toss the kale and dressing, then divide the salad among the plates and top with strips of prosciutto and extra grated parmesan cheese. Serves 4 to 6.

Vegetables and Salads