Winter Bread Salad With Prosciutto and Kale

Ingredients

• For the Salad
• 1 bunch Cavalo Nero kale (small, young leaves will be more tender)
• salt
• 1/2 bunch Romaine (or one heart), cut crosswise into 1” strips
• 1/2 pound fresh mozzarella, sliced into bite sized pieces
• 6 ounces prosciutto, shredded
• 1/2 cup currants, soaked in warm water for 15 min and drained
• 1/2 loaf of ciabatta, crust removed and cut into 1” cubes
• 2 tablespoons olive oil
• For the Dressing:
• Juice from ½ lemon (Meyer lemons are a nice choice here))
• 1 tablespoon Balsamic Vinegar
• 1 Plump garlic clove, peeled & smashed
• 1/3 cup Extra Virgin Olive Oil

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