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Kale Salad with Pinenuts, Currants and Parmesan

Yields1 Serving

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.

 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

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.