Kale Salad with Pinenuts, Currants and Parmesan
A fresh and nutritious salad featuring thinly sliced Tuscan kale, toasted pine nuts, and plump currants soaked in white balsamic vinegar, finished with shavings of Parmesan cheese and a honey-vinegar dressing.
4 servings
12 hr 20 min
Ingredients
- •2 tablespoons dried currants
- •7 tablespoons white balsamic vinegar
- •1 tablespoon unseasoned rice vinegar
- •1 tablespoon honey
- •1 tablespoon extra-virgin olive oil
- •1 teaspoon salt
- •2 bunches Tuscan kale
- •2 tablespoons pine nuts
- •2 ounces Parmesan cheese
Cooking Instructions
- 1.
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight.
720 min
- 2.
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.
20 min
