Kale Salad with Pinenuts

  By Justin Scheetz      

September 2, 2014

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.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2 Servings

Ingredients

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 teaspoon salt

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

2 tablespoons pine nuts, lightly toasted

Parmesan cheese shavings

Directions

1Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

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

3Add kale, currants, and pine nuts; toss to coat.

4Let marinate 20 minutes at room temperature, tossing occasionally.

5Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

00:00

7 Reviews

Recipe Contributor

June 14, 2017

test

Recipe Contributor

February 24, 2017

tasty

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January 10, 2017

Wow

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January 7, 2017

Good??

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December 3, 2016

Cool!

Recipe Contributor

October 12, 2015

I love this!

Justin Scheetz

September 13, 2014

Great recipe!

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