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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!

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kerrlm April 27, 2009

This recipe, which was originally published by Dan Barber in Bon Appetit (February 2009), was made by my niece for Thanksgiving yesterday. We were a little low on kale and had to augment it with some Swiss chard from the garden, and it was very good. It can sit at room temperature for quite awhile while other items are being prepared, the wait allows it to fully macerate. We had it with a free-range turkey, a veggie-loaded stuffing, cranberry-port jelly, Roasted Butternut Squash, Red Grapes and Sage, and a frozen pumpkin mousse pie. A memorable meal.

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Zeldaz November 23, 2012
Kale Salad With Pine Nuts, Currants & Parmesan