Kale Salad With Prosciutto And Figs

by Giada

Prep Time

15 minutes

Cook Time

8 minutes

Serves

8

Beginner

Photo Credit: Elizabeth Newman

Kale Salad With Prosciutto And Figs

Name: Kale Salad With Prosciutto And Figs
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8
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; 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)

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If you need a seriously beautiful centerpiece of a salad for any of your fall and winter gatherings, this is the one! Between sweet seasonal figs, salty prosciutto, chopped Italian lettuces, gorgonzola, and a creamy vinaigrette - this one is definitely a crowd pleaser that you'll make over and over. I like to freeze the gorgonzola so that I can shave it right onto the salad, but you can definitely crumble it on too. Also, if you don't have walnut oil or can't find it, you can use all olive oil!

Servings

8

Prep Time

15 minutes

Cook Time

8 minutes

Calories

356

Author:

Giada De Laurentiis

Image of Kale Salad With Prosciutto And Figs

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

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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)

Sicilian I.G.P. Extra Virgin Olive Oil

Regular Price: $23.50

Sale Price: $23.50
Regular Price

Unit Price: per

(16.9 fl oz)

Instructions

Preheat the oven to 400 degrees F. Spread the walnuts in a pie plate and bake for 8 minutes, until golden. Let cool.
In a very large bowl, whisk the mascarpone, vinegar and both oils, season with salt and pepper. Add the toasted walnuts, kale, endives, radicchio, figs and prosciutto and toss well. Season the salad with salt and pepper. Using a vegetable peeler, shave half of the frozen Gorgonzola over the salad and serve right away, shaving the remaining cheese at the table