Kale Salad with Pine Nuts, Currants and Parmesan
Here, kale is treated similarly to cabbage in a slaw—it’s marinated to create a tender and flavorful salad.
- 2 Tbs. dried currants
- 7 Tbs. white balsamic vinegar
- 1 Tbs. unseasoned rice vinegar
- 1 Tbs. honey
- 1 Tbs. extra-virgin olive oil
- 1 tsp. kosher salt, plus more, to taste
- 2 bunches Tuscan kale, about 1 lb. total, center ribs and stems removed, leaves thinly sliced crosswise
- 2 Tbs. pine nuts, lightly toasted
- Freshly ground pepper, to taste
- Shaved Parmesan cheese for serving
Put the currants in a small bowl. In a small saucepan over medium-high heat, bring 5 Tbs. of the white balsamic vinegar to a boil. Pour over the currants and let steep for 15 minutes. Drain the currants and set aside.
In a large bowl, whisk together the remaining 2 Tbs. white balsamic vinegar, the rice vinegar, honey, olive oil and the 1 tsp. salt. Add the kale, pine nuts and currants and toss to coat. Let marinate at room temperature, tossing occasionally, for 20 minutes. Adjust the seasoning with salt and pepper. Sprinkle the cheese over the salad and serve. Serves 6 to 8.
Recipe Courtesy of Dan Barber, Blue Hill.