Finally, a delicious kale salad that’s also good for you! Top each person’s portion with a fried or poached egg for a light supper.
Ingredients
- 1 bunch (6 cups leaves) fresh lacinato kale, stems removed
- ¼ tsp (~1 small clove) finely grated or minced garlic
- 1 tsp Vietnamese fish sauce, such as Red Boat or Three Crabs
- 2 Tbsp extra virgin olive oil
- Freshly ground black pepper
- 2 thin slices of prosciutto
- 2-4 Tbsp Herbed Breadcrumbs for Red Wine Lovers
Directions
Cut the kale leaves into ribbons about ½” wide and put in a salad bowl. In a small mixing bowl, whisk together the garlic, fish sauce and 2 tablespoons of the olive oil until emulsified. Pour the dressing over the kale ribbons and mix well. Let stand at least 30 minutes at room temperature to soften the greens.
Meanwhile, line a microwave-safe plate with a paper towel, lay out the prosciutto slices on it and cover with another paper towel. Microwave on high for 1 minute, and let cool. The prosciutto should be very crisp. If not, microwave another 10-15 seconds. Once cooled, crumble or crush into a crispy topping.
To serve, top the kale with breadcrumbs and crispy prosciutto.