Chopped Kale Salad with Prosciutto and Figs Recipe

Name: Chopped Kale Salad with Prosciutto and Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400.
2
Spread the walnuts in a pie plate and bake for 8 minutes, until golden.
3
Let cool.
4
In a very large bowl, whisk the mascarpone, vinegar and both oils; season with salt and pepper.
5
Add the toasted walnuts, kale, endives, radicchio, figs and prosciutto and toss well.
6
Season the salad with salt and pepper.
7
Using a vegetable peeler, shave half of the frozen Gorgonzola over the salad and serve right away, shaving the remaining cheese at the table.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chopped Kale Salad with Prosciutto and Figs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Kale Salad with Prosciutto and Figs

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