Kale Salad with Pinenuts, Currants & 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.
Yield
8 servingsPrep
10 hrsCook
0 minReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
currants
dried |
|
| 105 | ml |
balsamic vinegar
white, divided |
|
| 15 | ml |
rice vinegar
unseasoned |
|
| 15 | ml |
honey
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
salt
|
|
| 2 | bunches |
kale
Tuscan, center ribs and stems removed, leaves thinly sliced crosswise |
*
|
| 3E+1 | ml |
pine nuts
lightly toasted |
|
| 1 | x |
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.
