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Kale Salad with Pinenuts, Currants and Parmesan

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

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.

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
1

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

2

Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl.

3

Add kale, currants, and pine nuts; toss to coat.

4

Let marinate 20 minutes at room temperature, tossing occasionally.

5

Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Nutrition Facts

0 servings

Serving size

1

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.