Spring Kale Salad with Green Goddess Dressing - Edible Dallas and Fort Worth

Ingredients

• 4 ounces prosciutto, thinly sliced
• 2 bunches kale (Tuscan and/or curly)
• ½ tablespoon extra-virgin olive oil
• 3 boiled eggs, peeled and chopped
• ½ cup thinly sliced radishes
• ½ cup peas
• ½ cup sliced green onions
• ½ cup quality mayonnaise
• ⅓ cup sour cream
• ¼ cup loosely packed fresh parsley leaves
• ¼ cup loosely packed fresh basil leaves
• 2 tablespoons fresh lemon juice
• 1 anchovy fillet
• Salt and pepper to taste