Kale Salad with Pinenuts, Currants and Parmesan Recipe | Epicurious

Name: Kale Salad with Pinenuts, Currants and Parmesan Recipe | Epicurious
Ingredients: 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

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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.

Keywords

kale
dried currant
pine nut
parmesan
starter
side
dinner
gluten free
vegetarian
easy
weeknight meals
no-cook
fall
winter
bon appétit

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Ingredients

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