Kale Caesar Slaw with Crispy Prosciutto

From Julie Van Rosendaal

2012 Nov/Dec

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