Kale Salad With Pinenuts Currants And Parmesan Food

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KALE SALAD WITH PINE NUTS, CURRANTS & PARMESAN



Kale Salad With Pine Nuts, Currants & Parmesan image

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

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

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

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