Name: Kale Salad with Pinenuts, Currants and Parmesan
Ingredients: 2 tablespoons dried currants; 7 tablespoons white balsamic vinegar, divided; 1 tablespoon unseasoned rice vinegar; 1 tablespoon honey; 1 tablespoon extra-virgin olive oil; 1 teaspoon salt; 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise; 2 tablespoons pine nuts, lightly toasted; Parmesan cheese shavings

AuthorPlanet Depos

DifficultyIntermediate

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

[cooked-sharing]

Yields1 Serving

Ingredients

2 tablespoons dried currants

7 tablespoons white balsamic vinegar, divided

1 tablespoon unseasoned rice vinegar

1 tablespoon honey

1 tablespoon extra-virgin olive oil

1 teaspoon salt

2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise

2 tablespoons pine nuts, lightly toasted

Parmesan cheese shavings

Directions

Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl.

Add kale, currants, and pine nuts; toss to coat.

Let marinate 20 minutes at room temperature, tossing occasionally.

Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

CategorySalads