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Marry Me Kale Salad

November 7, 2021 | By Jeremy Scheck | 12 Comments

Marry Me Kale Salad


For the salad itself

  • 3 slices prosciutto
  • 1 head tuscan kale, finely sliced
  • 2 Persian cucumbers, sliced
  • 3 radishes, thinly sliced
  • 2 carrots, shredded
  • 1 oz sprouts, such as alfalfa or radish
  • 1 handful candied walnuts or pecans
  • 1 apple, (honeycrisp or sweetango), cut into matchsticks
  • 1 tablespoon grated pecorino romano cheese
  • 1 chicken breast from rotisserie chicken
  • 1 jammy egg (boiled for 8 minutes)

for the dressing (you'll have some extra)

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon Calabrian chili paste
  • 2 tablespoons maple syrup
  • Salt and freshly ground black pepper to taste


  1. Start the prosciutto off in a cold pan, bring to medium head and cook 5-7 minutes or until crispy; set aside.
  2. Add the kale with all the toppings except the egg
  3. Mix the dressing ingredients in a measuring cup or small bowl, until well combined
  4. Toss salad, top with egg, enjoy
Add a Comment


  1. what would you reccomend to make this vegetarian? i’m fine with omitting the chicken breast completely, but what would be a good replacement for the prosciutto?

  2. I liked this salad but it was nothing special in my opinion. The family all liked it and it’s a good kale salad.

  3. I never comment on stuff but this salad was literally life-changing! I will be making it very often!

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