Kale Salad with Pinenuts, Currants and Parmesan
In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.
olive oil, extra-virgin
Tuscan, center ribs and stems removed, leaves thinly sliced crosswise
Place currants in small bowl; add 5 tablespoons white balsamic vinegar.
Let soak overnight.
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.