Kale, Prosciutto, Tomato and Egg Salad
This is a modified rethinking of Chef Tim Love’s salad served at his restaurant, Lonesome Dove (also my favorite restaurant). This is my first go at it but I did learn a few things along the way. The original lacks the tomato and prosciutto, but I had some in the fridge and figured it’d go well.
Ingredients
Kale - enough to fill as many salad plates as you’re serving
3 strips Prosciutto - per plate
1 egg
1 Roma tomato
salt - to taste
pepper - to taste
3 tsp red wine vinegar - this is still up in the air, its what I used this time
1.5 tsp olive oil
0.75 tsp sugar
Preparation
Wash the kale in cold water, towel dry. Cut off the stems of the kale up to where heavy foliage begins. Take the kale and cut it in about 1 cm increments perpendicular to the stems.
<SIDE NOTE> If you leave the kale as is when served, the kale will be somewhat.. more resilient and tough. I don’t mind it much but I remember it being tenderer when I ate it at Lonesome Dove. That makes me think they VERY briefly steamed the kale, just to soften it a bit. I will update the recipe when I know more about this. </SIDE NOTE>
Dice the tomato and prosciutto. Place the kale on the bottom, with tomato and prosciutto on top of it.
To make the dressing, mix the olive oil and vinegar together. Add salt and pepper to taste. Depending on the vinegar you use, you may need to add sugar to the dressing. Set the dressing aside for now.
Last part, and the best :). Fry an egg over easy, you could even fry two if you had a real appetite. Place the egg(s) on top of the salad and then pour the dressing over the top. Serve immediately.
