Kale Salad With Pine Nuts Currants Parmesan Food
SHREDDED KALE SALAD WITH PINE NUTS, CURRANTS, AND PARMESAN RECIPE
Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time.
Provided by Jennifer Segal
Categories Side Dish Salads Salad
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place currants and balsamic vinegar in medium microwave-safe bowl and cook in the microwave for 30 seconds to plump up the currants. Whisk in the honey. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. In a large bowl, toss the kale and pine nuts. Add the dressing with the currants to the shredded kale, little by little, until adequately dressed. Spoon out the currants if you have dressing left over. Return salad to refrigerator for at least 20 minutes and up to overnight to soften kale leaves. Serve, topped with grated parmesan.
Nutrition Facts : Calories 360 kcal, Carbohydrate 26 g, Cholesterol 12 mg, Fiber 6 g, Protein 10 g, SaturatedFat 5 g, Sodium 476 mg, Sugar 12 g, Fat 26 g, ServingSize serves 4, UnsaturatedFat 0 g
KALE SALAD WITH PINE NUTS, CURRANTS & PARMESAN
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.
Provided by blucoat
Categories Lunch/Snacks
Time 4h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.4, Sodium 167.3, Carbohydrate 9.1, Fiber 1.2, Sugar 3.7, Protein 2
THE BEST KALE SALAD WITH PARMESAN AND PINE NUTS
Steps:
- Rinse the kale leaves and pat dry. Trim the stalky veins from the leaves and discard. Cut the leaves into very thin slices and place in a large mixing bowl.
- In a small bowl or glass jar fitted with a lid, combine the lemon juice with the olive oil, vinegar, kosher salt, and freshly ground black pepper. Drizzle the chopped kale with 2 tablespoons of the dressing then use your fingers to massage the kale leaves for a few minutes until it becomes glossy and reduces in volume.
- Toss with more dressing to taste then add the Parmesan cheese, toasted pine nuts, and capers. Toss to combine and season with more dressing if desired and salt and pepper. Let stand 30 minutes to an hour before serving.
Nutrition Facts : Calories 225 kcal, Carbohydrate 8 g, Protein 9 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 795 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
QUINOA SALAD WITH KALE, PINE NUTS, AND PARMESAN
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It's also delicious served warm or at room temperature.
Provided by Jessica Harlan
Categories Salad Cheese Dairy Leafy Green Vegetable Vegetarian Lunch Parmesan Pine Nut Quinoa Kale Healthy Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.
- 2. In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing.
- 3. Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.
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