Mushroom, Prosciutto, & Artichoke Kale Salad
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A satisfying mix of Kale & Spinach, topped with mushrooms, prosciutto, artichokes, and more.
Ingredients
  • 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
Instructions
  1. Combine ingredients for vinaigrette, whisk until emulsified.
  2. In a pan on medium heat, add butter, once heated, add mushrooms, sauteeing until browned.
  3. Boil a pot of water, once boiling, reduce heat to a gentle boil, poach eggs for about 3 minutes, removing with a slotted spoon.
  4. In a large bowl, combined chopped kale leaves, and spinach, toss with dressing.
  5. Add almonds, parmesan, shallots, prosciutto, artichoke, and mushrooms. Gently toss.
  6. 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/