Kale Salad With Pine Nuts, Currants & Parmesan

blucoat's Note:

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.

• Total Time: 4 hrs
• Prep Time: 4 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 2 tablespoons dried currants
• 7 tablespoons white balsamic vinegar , divided
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon honey
• 1 tablespoon extra virgin olive oil
• ½ teaspoon salt
• 2 bunches tuscan kale , center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)
• 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.
3. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Reviews

[kerrlm]

This was surprisingly good!. the secret is the macerating and very narrow slicing of the kale. Could not find the Tuscan kale but the ordinary curly worked fine.Loaded with antioxidants!