[Kale Salad with Pinenuts, Currants and Parmesan]
Source: Bon Appétit Feb 2009
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.
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
1. Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants. |
2. 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. |
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Categories
Salad[ Back to top ]
