Recipe by blucoat
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.
Top Review by 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!
- 29.58 ml dried currants
- 103.53 ml white balsamic vinegar, divided
- 14.79 ml unseasoned rice vinegar
- 14.79 ml honey
- 14.79 ml extra virgin olive oil
- 2.46 ml salt
- 2 bunch tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)
- 29.58 ml pine nuts, lightly toasted
- parmesan cheese, shavings
Directions See How It's Made
- 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.