Ingredients:
Caesar dressing
- 1 clove garlic
- anchovy fillets
- 1 Tbsp Dijon mustard
- Zest and juice of 1 lemon
- ½ cup olive oil
Kale salad
- 2 Tbsp olive oil, plus more, if needed
- 4 thin slices prosciutto, julienned
- ½ cup panko crumbs
- Maldon salt and black pepper
- 2 bunches kale, leaves only, julienned
- 1 cup grated Pecorino Romano
- 2 soft-boiled eggs, peeled and halved (optional)
Directions:
Caesar dressing
Using a fork, crush garlic and anchovies against the inside of a large bowl. Add mustard, lemon juice and zest and olive oil and whisk until well emulsified. Pour the dressing into a glass jar and set aside.
Kale salad
Line a plate with paper towels. Heat olive oil in a medium frying pan on high. Add prosciutto and pan-fry until crispy, about five minutes. Transfer to the paper towel-lined plate and set aside. Reduce the heat to low.
Add panko crumbs to the pan, adding a little oil if required, and toast until golden, about two minutes. Scrape the panko into a small bowl, season to taste with salt and set aside.
Place kale in a large bowl, pour in the dressing and toss well. Season mix with salt and black pepper. Transfer to a serving bowl and top with Pecorino Romano, toasted panko and crispy prosciutto. Serve with the boiled eggs, if desired.
Makes four servings.
Source: Calgary Cooks: Recipes from the City’s Top Chefs, Figure 1 Publishing, 2014
