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.
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Units: US | Metric
- 2 tablespoons dried currants
- 7 tablespoons white balsamic vinegar, divided
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1/2 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
- 1Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
- 2Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
- 3Let 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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Nutritional Facts for Kale Salad With Pine Nuts, Currants & Parmesan
Serving Size: 1 (60 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 68.4
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 167.3 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 1.2 g
- Sugars 3.7 g
- Protein 2.0 g
The following items or measurements are not included:
white balsamic vinegar