Kale Salad with Pinenuts, Currants and Parmesan

Kale Salad with Pinenuts, Currants & Parmesan

Name: Kale Salad with Pinenuts, Currants and Parmesan
Prep time: P1D2H
Total time: 1 d
Yield: 8
Cuisine: Fusion
Ingredients: currants; balsamic vinegar; rice vinegar; honey; olive oil, extra-virgin; salt; kale; pine nuts; parmesan, parmigiano-reggiano cheese, grated

Submitted by happyzhangbo

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

YIELD

8 servings

PREP

10 hrs

COOK

0 min

READY

8 hrs

Ingredients

TABLESPOONS CURRANTS
dried

TABLESPOONS BALSAMIC VINEGAR
white, divided

TABLESPOON RICE VINEGAR
unseasoned

TABLESPOON HONEY

TABLESPOON OLIVE OIL, EXTRA-VIRGIN

TEASPOON SALT

BUNCHES KALE
Tuscan, center ribs and stems removed, leaves thinly sliced crosswise *

TABLESPOONS PINE NUTS
lightly toasted

PARMESAN CHEESE
shavings *

Directions

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

25g

Amount per Serving

Calories 57 48% of calories from fat

% Daily Value *

Total Fat 3g 5%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 305mg 13%

Total Carbohydrate 2g 2%

Dietary Fiber 0g 2%

Sugars g

Protein 2g

Vitamin A 52% • Vitamin C 39%

Calcium 3% • Iron 3%

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