Kale Salad with Roasted Potatoes, Fennel and Prosciutto — The S

Name: Kale Salad with Roasted Potatoes, Fennel and Prosciutto — The S
Cuisine: European, Italian, Mediterranean
Ingredients: 5 ounces washed and shredded lacinato kale (spinach or arugula works too); 1 bulb fennel top removed, sliced thinly length wise; 1 1/2 pounds baby Yukon gold potatoes washed and quartered; 2 tablespoons extra virgin olive oil; Kosher salt and black pepper; 4 slices prosciutto; 1/3 cup shredded parmesan cheese; Lemon tahini vinaigrette (recipe below); 4 ounce tahini; Juice of 1 lemon; 1 clove garlic; 1/4 teaspoon cumin; 1/4 teaspoon dried parsley; 1 tablespoon extra virgin olive oil; 1/2 teaspoon kosher salt; Pinch black pepper; 1/2 cup water

4 steps

The silver lining in all this time at home is my vegetable garden has never looked better. Every morning I wander out there, coffee in hand, to see what’s happening. I pull a few weeds but mostly I just wander around marveling every day my little plants are growing and thriving. I have a combinatio

Updated at: Fri, 07 Jun 2024 00:25:18 GMT

Ingredients

0 servings

5 ounceslacinato kale

washed and shredded, spinach or arugula works too

1 bulbfennel

top removed, sliced thinly length wise

1.5 poundsbaby Yukon gold potatoes

washed and quartered

2 tablespoonsextra virgin olive oil

kosher salt

black pepper

4slices prosciutto

⅓ cupshredded parmesan cheese

Lemon tahini vinaigrette

4 ouncetahini

1juice of lemon

1clove garlic

¼ teaspooncumin

¼ teaspoondried parsley

1 tablespoonextra virgin olive oil

½ teaspoonkosher salt

black pepper

½ cupwater

Instructions

Step 1

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Spread fennel and potatoes evenly on the tray and drizzle with olive oil, salt and pepper. Gently toss to combine. Roast in oven for about 30 minutes or until the potatoes are crispy and the fennel is golden brown and caramelized.

Step 2

Wash and shred greens. Place them in a large bowl and set aside while vegetables roast in the oven. In a pan over medium heat, crisp prosciutto, turning after a minute or two so both sides are crisp. Remove from pan and allow to cool on a plate. Break the prosciutto into smaller pieces. Sprinkle over greens.

Step 3

When the vegetables are finished roasting, remove from oven and immediately toss with the greens. The warm vegetables slightly wilt the kale. Drizzle salad with lemon tahini dressing and a handful of parmesan cheese. Use salad tongs to gently combine the . Garnish with a pinch of black pepper and serve immediately. Salad makes 4 dinner portions.

Step 4

In a jar with a lid combine all the except the water. Stir vigorously with a small whisk or fork until well combined. Add the water a little at a time, stirring until you reach desired consistency. More water will result in a thinner dressing, less with leave the dressing thick. Store extras in the refrigerator for up to a week.