This recipe is inspired by the salad at one of my favorite restaurants in San Francisco, Darwin Café. Darwin Café sat equidistant between my apartment and my office while I lived in S.F., and I found myself there at least once a week as a result. This is a salad for anyone who believes they dislike kale (or salads). It is filling enough to be a main course with bread, and sturdy enough to take pre-dressed to a picnic or to the office for lunch. The recipe can easily become vegetarian or even vegan if you swap the prosciutto and parmesan for salty dried black olives, sun-dried tomatoes, toasted pine nuts, and cooked white beans or garbanzo beans for protein. This recipe can also be doubled, tripled, etc. to feed larger crowds.

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