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1 hrs 5 mins
A wonderful side that travels well for holiday gatherings. I used good dry cured NC ham with great results in this dish. Note: When looking for Tuscan kale, keep in mind that it goes by many names -- lacinato, dinosaur kale and black cabbage among them. Regular kale is fine too. The salad can be prepared up through step 4 one day in advance, with the components stored individually (wrap and refrigerate the barley and kale mixture separately; store the prosciutto in a sealable plastic bag at room temperature). Reheat the barley and kale before proceeding with the recipe. From the Tribune Food & Drink Weekly.
Units: US | Metric
Serving Size: 1 (175 g)
Servings Per Recipe: 10
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