Ingredients
4 oz. thinly sliced prosciutto
1 lb. kale, chopped
1 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 tsp. lemon zest
Maldon sea salt
Freshly ground black pepper
3/4 c. shaved Pecorino Romano, divided
1 large gala apple, thinly sliced on mandoline
balsamic vinegar, for drizzling
Preparation
Step 1Preheat oven to 375° and line sheet pan with parchment paper. Place prosciutto in a single layer and bake until crisp, 15 minutes.Step 2In a large bowl, massage kale with oil and lemon juice using your hands. Season with lemon zest, sea salt, and pepper.Step 3Using a vegetable peeler, shave 1/2 cup Pecorino Romano over salad and gently fold in cheese and apples.Step 4Transfer salad to platter. Break up prosciutto pieces by hand and crumble on top of salad. Finish with pepper and remaining 1/4 cup Pecorino; drizzle with balsamic vinegar.
