Mushroom, Prosciutto, & Artichoke Kale Salad
Author: The Adventures of Bob & Shan
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 2
- 6 pieces of kale (stems removed)
- A couple handfuls of spinach (optional)
- 1 Handful of almonds (chopped)
- 2 tbsp parmesan (finely chopped)
- ½ a shallot (thinly sliced)
- 2-3 slices of prosciutto (shredded)
- 4-6 artichoke hearts (chopped)
- 2 mushrooms (sliced)
- 1 tbsp of butter
- Salt & Pepper
- 2 eggs
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- VINAIGRETTE
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- 1 tbsp lemon juice
- 2 tbsp olive oil
- ½ tbsp oil from artichoke hearts
- Combine ingredients for vinaigrette, whisk until emulsified.
- In a pan on medium heat, add butter, once heated, add mushrooms, sauteeing until browned.
- Boil a pot of water, once boiling, reduce heat to a gentle boil, poach eggs for about 3 minutes, removing with a slotted spoon.
- In a large bowl, combined chopped kale leaves, and spinach, toss with dressing.
- Add almonds, parmesan, shallots, prosciutto, artichoke, and mushrooms. Gently toss.
- Serve in bowls, topping salad with poached egg, salt & pepper.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/mushroom-prosciutto-artichoke-kale-salad/
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