Inspired by the beloved Cobb salad, this kale salad has everything spring has to offer.
Makes 8-10 servings
4 ounces prosciutto, thinly sliced
2 bunches kale (Tuscan and/or curly)
½ tablespoon extra-virgin olive oil
3 boiled eggs, peeled and chopped
½ cup thinly sliced radishes
½ cup peas
½ cup sliced green onions
½ cup quality mayonnaise
⅓ cup sour cream
¼ cup loosely packed fresh parsley leaves
¼ cup loosely packed fresh basil leaves
2 tablespoons fresh lemon juice
1 anchovy fillet
Salt and pepper to taste
Preheat oven to 350°F. Lay the prosciutto on a parchment-lined baking sheet and bake until the prosciutto is crisp; about 12 minutes. Prosciutto can burn quickly, so watch it closely. Remove from oven and cool. The prosciutto will continue to get crispier as it cools. Once cooled, crumble.
Remove the ribs from kale leaves and chop leaves into bite-size pieces. Add olive oil and rub the kale between your fingers (like you’re giving it a massage) until it is tender. Place the kale in a large, low-sided serving bowl to form the base of your salad. Arrange the prosciutto, eggs, radishes, peas and green onions on top in rows, mimicking a Cobb salad.
In a blender or food processor, place the mayonnaise, sour cream, parsley, basil, lemon juice and the anchovy and puree until smooth and the herbs are finely incorporated. Add salt and pepper to taste.
Serve the dressing on the side for the most dazzling presentation. Or pour it over the salad and toss to combine just before serving. The dressing can be made up to 3 days in advance and stored in the refrigerator.