Kale, apple, bacon, parmesan salad


  • 250 g bacon or prosciutto ham
  • 1 bunch of kale
  • 1 salad
  • 2 organic apples
  • Parmesan pieces

  • roasted dried fruits

  • olive oil

  • Salt and pepper from the mill

  • the vinaigrette

  • 1 head of garlic
  • olive oil

  • 1 tablespoon(s) whole-grain mustard
  • juice of 1/2 lemon

  • 20 cl of olive oil
  • 50 g grated parmesan


  1. Preheat the oven to 210°C.

  2. Cut the top of the garlic head, place it in aluminum foil, brush it generously with olive oil, salt and pepper and close like foil.

  3. Place the bacon or prosciutto cut into pieces on a baking tray, add the head of garlic in foil and bake for 20 minutes.

  4. Place the rinsed and chopped kale leaves and salad in a salad bowl. Rinse and cut the apples into pieces and add them.

  5. Prepare the vinaigrette. Place all the ingredients in a blender, then add the garlic, pressing it to extract the flesh.

  6. Pour the vinaigrette over the salad, add the bacon then mix everything together. Serve with parmesan shavings and roasted dried fruits.

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