Name: Kale Salad with Pinenuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp dried currants; 7 tbsp white balsamic vinegar, divided; 1 tbsp 1 tablespoon unseasoned rice vinegar; 1 tbsp honey; 1 tbsp extra-virgin olive oil; 1 tsp salt; 1 lb 2 bunches Tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise; 2 tbsp pine nuts, lightly toasted; Parmesan cheese shavings

AuthorJason V.

Rating4.3

Yields2 ServingsUnitsDefault

Prep Time10 minsCook Time10 minsTotal Time20 mins

2 tbsp dried currants

7 tbsp white balsamic vinegar, divided

1 tbsp 1 tablespoon unseasoned rice vinegar

1 tbsp honey

1 tbsp extra-virgin olive oil

1 tsp salt

1 lb 2 bunches Tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise

2 tbsp 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.

CategorySaladsCuisineItalianCooking MethodTossingDietLow Fat, Low Salt, Vegetarian

Ingredients