Timid palates beware: With minerally, lightly bitter kale; a brassy, garlicky dressing; salty, porky prosciutto crisps; and resinous pine nuts, this salad is a gathering of bold, raucous, but terrifically delicious, flavors. Rubbing the dressing into the kale and allowing it to stand for about 30 minutes softens the leaves so they have a more pleasing texture, and it also gives the flavors a chance to meld. We implore you NOT to skip this step.
SERVES 3 AS A LIGHT MAIN COURSE OR 4 AS A SALAD COURSE OR SIDE DISH
In a small skillet over medium heat, toast the pine nuts, stirring frequently, until fragrant and golden, about 5 minutes. Transfer to a small plate and let cool completely.
Put the kale in a large bowl and drizzle in the viniagrette. With your hands, mix the kale, rubbing the dressing into the leaves and making sure that every piece is coated. Let stand at room temperature until the kale softens slightly, about 30 minutes.
Toss the kale to recombine, and taste a piece. If you like, drizzle with more vinaigrette, sprinkle with salt and pepper, if using, and toss again.
Transfer the kale to a serving bowl or divide among individual plates. Sprinkle with the pine nuts, Parmigiano-Reggiano, and prosciutto crisps. Serve immediately.
