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Chopped kale with prosciutto and figs

chopped kale with prosciutto and figs // a thousand threads
Okay, okay… I know some of you will write this recipe off at kale. But before you run away screaming (or is that just me?) hear me out.

The combination of greens in this salad, plus a fine chop, plus the total ridiculousness of prosciutto and fresh fall figs make this nothing like any kale salad you’ve ever had. It’s practically sinful.

… but it’s not, not quite at least. And you know how much I like healthy food that doesn’t taste healthy.

field + foundry with bing // baltimore // a thousand threads
We can’t take as much credit for this recipe, it came to us via the brilliant folks at Food & Wine, but we can say that at Baltimore’s Field + Foundry event, there’s a good reason that this guy was the star of the show.

chopped kale with prosciutto and figs // a thousand threads

Chopped kale with prosciutto and figs
Adapted from Food & Wine

1 cup walnuts, chopped
1/2 cup mascarpone cheese
1/4 cup plus 2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil
salt
pepper
10 ounces Tuscan kale, stems discarded and leaves thinly sliced
3 Belgian endives, halved, cored and thinly sliced
one 6-ounce head of radicchio, halved, cored and thinly sliced
8 fresh or dried figs, cut into wedges
4 ounces sliced prosciutto, chopped
one 4-ounce wedge of Gorgonzola cheese, frozen until solid, for serving

chopped kale with prosciutto and figs // a thousand threads
Preheat oven to 400°. Toast walnuts, on a baking sheet or in a pie plate, until golden brown. Remove and set aside.

Whisk mascarpone, vinegar, olive oil, and walnut oil in a large bowl. Salt and pepper to taste. Add toasted walnuts, kale, endives, radicchio, figs and prosciutto and toss well.

To finish, season the salad with salt and pepper, and garnish with frozen Gorgonzola. Shave Gorgonzola over both the serving bowl and individual portions using a vegetable peeler.

Photos by Reema Desai.

2 Comments


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