Kale Salad With Pine Nuts, Currants & Parmesan

“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. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Allow the currants to marinated for at least a few hours. After that, this dish takes minutes to throw together.”
READY IN:
4hrs
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

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.
  3. 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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