A recipe by Julie Van Rosendaal
Pull the kale leaves off their stems, discard the stems and tear, slice or chop the leaves.
To make the dressing, whisk the mayonnaise, lemon juice, garlic and capers. Add a bit of water if it seems too thick.
In a skillet set over medium-high heat, cook the prosciutto for a few minutes, until it darkens and turns crisp.
Cool and crumble into big shards.
Toss the kale with the dressing and top with crispy prosciutto.