Chopped kale salad with prosciutto and figs
Indulge in a flavorful combination of fresh chopped kale, savory prosciutto, and sweet figs in this delectable salad. Perfect for a light and satisfying meal!
Ingredients:
- 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
- 280g 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
- 110g sliced prosciutto, chopped
- One 4-ounce wedge of Gorgonzola cheese, frozen until solid, for serving
Instructions:
- Heat the oven to 400°. Place the walnuts on a pie plate and put them in the oven for 8 minutes, until they turn golden brown. Allow them to cool down.
- In an exceptionally large bowl, mix together the mascarpone, vinegar, and both types of oil. Add salt and pepper to taste. Put in the toasted walnuts, kale, endives, radicchio, figs, and prosciutto and mix everything thoroughly. Season the salad with additional salt and pepper. Using a vegetable peeler, thinly slice half of the frozen Gorgonzola on top of the salad and serve immediately, with the rest of the cheese shaved at the table.
Summary:
- Calories: 2825 kcal
- Fat: 231 g
- Protein: 97 g
- Carbs: 119 g
- Potassium: 4526 mg
- Magnesium: 436 mg