- 2 bunches black kale, washed, stems removed and julienned
- 1/2 mini baguette, roughly chopped
- 2 tablespoons olive oil
- 4 ounces prosciutto, finely chopped
- 1/3 cup kalamata olives, pitted
- 1/2 cup pepperoncinis, stems removed
- 4 ounces ricotta salata
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Juice of 1 lemon
- 1 cup olive oil
Carson and I have a date night at the restaurant Love & Salt whenever we're in LA, and this is one of our favorite salads on the menu so I love trying to recreate it at home! It's full of unique flavors and textures, and would be a perfect addition to your Thanksgiving table.
Kitchen Equipment Required: Food processor or blender
Technique Tip: Using a food processor helps to create a uniform salad — every bite is equal!
Swap Option: You can play around with different cheeses, meats and if you don't like kale, spinach or romaine is always an option.
Place baguette in a food processor and blend until bread crumbs are formed.
Heat olive oil in a skillet over medium heat. Add bread crumbs and cook for 5 minutes or so, until golden, stirring frequently. Season to taste with salt and pepper. Remove from the skillet and set aside.
In the same skillet (without cleaning it out), add prosciutto and cook over medium heat for another 5-10 minutes, until it crisps up. Remove from heat and set aside.
Add olives, pepperoncinis, and ricotta salata to the food processor and pulse until small crumbles are formed. Set aside.
To make dressing, pour all ingredients in a mason jar. Cover with lid and shake until well combined (or you can whisk everything together in a bowl).
In a large salad bowl, toss kale with all ingredients and drizzle with desired amount of dressing. I like to toss the salad with my hands to make sure everything is evenly distributed.