Kale Salad with Persimmons, Feta, and Crisp Prosciutto
Kale Salad with Persimmons, Feta, and Crisp Prosciutto is a flavorful French French Receipes dish prepared with quality ingredients. Heat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oven to 350°F.
Lay out prosciutto slices on a rimmed baking sheet.
Bake until almost crisp, 16–18 minutes.
Transfer to wire rack and let cool completely on baking sheet (prosciutto will continue to crisp as it cools).
Crumble and set aside.
Meanwhile, spread pecans on a rimmed baking sheet and toast in oven, tossing once or twice, until fragrant, 8–10 minutes.
Let cool, then coarsely chop.
Whisk lime juice, mustard, shallot, honey, garlic, 1 tsp. salt, and 1/4 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream.
In a large mixing bowl, combine kale with about 3/4 of the dressing and use your hands to massage dressing into kale.
Add more dressing as needed (you may not need all of it).
Reserve any leftover dressing for another use.
Add half of the persimmons, feta, mint, and prosciutto, toss together to combine, and season with salt and pepper to taste.
Transfer to a serving bowl, and top with pecans and remaining persimmons, feta, mint, and prosciutto.
Dressing can be prepared 3 days ahead; cover and chill.
Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature.
Kale can be sliced 1 day ahead; place in an airtight container and chill.
Salad can be tossed together 30 minutes ahead; keep at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.