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.)
Dressing:
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
Salad:
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.
