Name: Kale Salad with Pinenuts, Currants and Parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Ingredients: 2 tbsp dried currants; 7 tbsp white balsamic vinegar, divided; 1 tbsp unseasoned rice vinegar; 1 tbsp honey; 1 tbsp extra-virgin olive oil; 1 tsp salt; 2 bunches Tuscan kale (about 1 pound); 2 tbsp pine nuts; Parmesan cheese shavings

Authoradam

DifficultyIntermediate

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.

Yields1 Serving

Prep Time15 minsCook Time15 minsTotal Time30 mins

Salad

2 tbsp dried currants

7 tbsp white balsamic vinegar, divided

1 tbsp unseasoned rice vinegar

1 tbsp honey

1 tbsp extra-virgin olive oil

1 tsp salt

2 bunches Tuscan kale (about 1 pound)Centre ribs and stems removed, leaves thinly sliced crosswise

2 tbsp pine nutsLightly toasted

Parmesan cheese shavings

Preparation

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.

CategorySalad

Nutrition Facts

1 servings

Serving size

Amount per serving
Calories136

% Daily Value *
Total Fat 18g24%
Sodium 14mg1%
Total Carbohydrate 11g4%
Total Sugars 8g
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients