Kale Salad With Pine Nuts, Currants & Parmesan Recipe #357888
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. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Allow the currants to marinated for at least a few hours. After that, this dish takes minutes to throw together.
by blucoat
4 hours | 4 hours prep
SERVES 8
- 2 tablespoons dried currants
- 7 tablespoons white balsamic vinegar, divided
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 2 bunches tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)
- 2 tablespoons pine nuts, lightly toasted
- parmesan cheese, shavings
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 357888 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars