Name: Kale Salad with Pinenuts, Currants and Parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
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

Serving Size 1

Servings 1

Amount Per Serving
Calories 136Calories from Fat 12

% Daily Value *
Total Fat 18g28%
Sodium 14mg1%
Total Carbohydrate 11g4%
Sugars 8g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients