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.