Kale Salad with Pinenuts, Currants and Parmesan
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.
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
Ingredients
- 2 tbsp dried currants
- 7 tbsp white balsamic vinegar, divided
- 1 tbsp unseasoned rice vinegar
- 1 tbsp honey
- 1 tbsp extra-virgin olive oil
- 1 tsp salt
- 2 bunches Tuscan kale (about 1 pound)
- 2 tbsp pine nuts
- Parmesan cheese shavings
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