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Bon Appétit

Kale Salad with Pinenuts, Currants and Parmesan

By Dan Barber

4.8

(118)

Image may contain Plant Food Produce and Vegetable
Kale Salad with Pinenuts, Currants and ParmesanJamie Chung

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.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

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 teaspoon salt
2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted
Parmesan cheese shavings

Preparation

  1. Step 1

    Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

    Step 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. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

TagsSaladKaleLeafy GreensVegetableDried CurrantDried FruitFruitPine NutNutParmesanCheeseDairyStarterSideDinnerGluten FreeVegetarianEasyWeeknight MealsNo-CookFallWinterBon Appétit

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