Name: Kale Salad with Peppers, Prosciutto, Pine Nuts & Anchovy Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 anchovy fillets, packed in oil; 1 ½ (170 ml) jars artichoke hearts, marinated; 3 small pkgs grape tomatoes; ¾ cup Kalamata olives, pitted; 3 bunches kale; 85 g Parmesan cheese; ¾ cup pine nuts; 18 slices prosciutto; 3 yellow bell peppers; crushed red pepper; extra virgin olive oil; oregano, dried; red wine vinegar; salt

Kale Salad with Peppers, Prosciutto, Pine Nuts & Anchovy DressingKale Salad with Peppers, Prosciutto, Pine Nuts & Anchovy Dressing — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 anchovy fillets, packed in oil

1 ½ (170 ml) jars artichoke hearts, marinated

3 small pkgs grape tomatoes

¾ cup Kalamata olives, pitted

3 bunches kale

85 g Parmesan cheese

¾ cup pine nuts

18 slices prosciutto

3 yellow bell peppers

crushed red pepper

extra virgin olive oil

oregano, dried

red wine vinegar

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim, seed, and slice bell peppers lengthwise into thin strips. Divide between two baking sheet pans.

Add tomatoes to the baking sheets with the peppers. Drizzle veggies with oil, then season with salt and crushed red pepper. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are browned and fork-tender, about 20 minutes. Remove from oven and set aside to cool slightly, 5 minutes.

Meanwhile, preheat a skillet over medium heat.

Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool.

Mince anchovy fillets. Place in a large bowl.

Finely grate Parmesan. Add to the bowl with the anchovy along with oil, vinegar, and spices; whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing and, using your hands, massage kale with the dressing until wilted, 1-2 minutes.

Drain and roughly chop olives and artichokes. Add both to the bowl.

Chop or tear prosciutto into bite-sized pieces. Add to the bowl.

When the veggies are cool, add to the bowl along with toasted pine nuts. Gently toss to combine the salad.

To serve, divide salad between plates or bowls. Enjoy!

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