Endive Radicchio Salad with Crispy Prosciutto

overhead image of salad on a large platter surrounded by whole ingredients. On the platter there is sliced kale, apples, crispy pieces of prosciutto and crumbled blue cheese on top surrounded by leaves of endive fanned along the outside of the plate.

Endive Radicchio Salad with Crispy Prosciutto

Welcome to my latest obsession! Hearty kale, crunchy Belgian endive, thin sliced radicchio tossed with rosé vinaigrette and topped with sweet apples, gorgonzola cheese, and crispy prosciutto bits.

Course Appetizer, Salads

Cuisine Italian

Keyword belgian endive salad, crispy prosciutto, endive salad, radicchio salad

Prep Time 13

Cook Time 7

Total Time 20

Servings servings

Calories 516kcal

Equipment

sheet pan
parchment paper or foil

Ingredients

4 cups lacinato kale thick part of the stems removed, thinly sliced, about 1 large head
2 each Belgian endives cut in half and sliced
2 cups radicchio thinly sliced, about ½ head
8 ounces prosciutto
4 ounces gorgonzola
1 large honeycrisp apple thinly sliced
pinch of salt and black pepper

Rosé Vinaigrette

¼ cup rosé wine
¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon granulated sugar
pinch of salt and white pepper

Instructions

Crispy Prosciutto

Preheat the oven to 350°F. Line a sheet tray with parchment paper or aluminum foil. Give it a light spray with cooking spray or a light drizzle of oil.
Lay the pieces of prosciutto on the sheet tray in a single layer. Cook for 5 to 7 minutes until just browning and crispy. The crispiness of the prosciutto will increase as it cools. Let cool for at least 5 minutes before breaking into small pieces.

Rosé Vinaigrette

Using a food processor, an immersion blender, or a whisk, combine the ¼ cup rosé, 3 tablespoons apple cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon granulated sugar, and a pinch of salt and white pepper. Blend on high until fully combined.
With the food processor or blender on high (or while whisking) slowing stream in the ¼ cup extra virgin olive oil until emusified (the oil should not separate from the other ingredients.)

Endive Radicchio Salad with Crispy Prosciutto

Thinly sliced the kale, endive, and radicchio. You can save a few of the leaves of endive if you would like to place them around the plate for a visual presentation.
In a large bowl or directly on the serving platter, combine the greens with a pinch of salt and black pepper. Drizzle with enough dressing to coat the greens.
Top with slices of apple. Crumble the gorgonzola over the top of the salad. Repeat with the crispy prosciutto. Serve right away or cover and store in the fridge until ready to serve.

Notes

You will likely not need all of the dressing to coat the greens. Serve alongside the salad for those would like additional dressing to coat the apples, cheese, and prosciutto.
When preparing the greens, remove the thick part of the stem of the kale before slicing. The radicchio should be cut in half and the thicken center stem of the head removed before slicing into thin pieces. The belgian endive can be cut in half or quartered before cutting into ½-inch to ¼-inch pieces.
For a non-alcoholic dressing, you can cook off the alcohol in the rosé wine before using it by cooking the wine in a saucepan for 2 to 3 minutes over medium-low heat. Or substitute something that is both acidic and slight sweet. I would recommend grapefruit juice or apple cider.

Nutrition