Kale Salad with Pinenuts, Currants and Parmesan
51
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.
Ingredients
| 2 | tablespoons |
currants
dried |
|
| 7 | tablespoons |
balsamic vinegar
white, divided |
|
| 1 | tablespoon |
rice vinegar
unseasoned |
|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
salt
|
|
| 2 | bunches |
kale
Tuscan, 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.
Nutrition Facts
Serving Size 25g (0.9 oz)Amount per Serving
Calories 5748% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 305mg
13%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
2%
Sugars g
Protein
2g
Vitamin A 52%
•
Vitamin C 39%
Calcium 3%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
