Earlier this month I decided to do a series of posts on salads, in hopes of finding some good new salad recipes.
Now that you can easily find washed and shredded kale, this recipe is a breeze. As long as you remember to soak the currants over night, that is. I’m not a huge fan of kale, but this recipe has made me like it more than ever before. Maybe now I’ll branch out into other kale salads.
Unlike most other “green” salads, this one is even better the next day. It’s a good choice if you are having company or want to make a big batch ahead and have a little each day. The original recipe includes parmesan shavings, but I prefer the recipe without. I’d rather add in shredded carrot or red cabbage for a little color.
Kale Salad with Currants and Pine Nuts (adapted from Bon Appétit)
- 2 tablespoons dried currants
- 5 tablespoons white balsamic vinegar
- 12-16 oz package of pre-washed and shredded kale
- 2 tablespoons pine nuts, lightly toasted
- 2 tablespoons white balsamic vinegar from currants
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
Place currants and 5 tbs of white balsamic vinegar in a bowl to soak over night. Drain before proceeding, reserving 2 tbs for the dressing.
Put kale, currants and pine nuts in a large bowl.
Combine all the dressing ingredients in a small box and mix until the honey is well incorporated. Pour over salad and let marinate at least 20 minutes, tossing occasionally.