Kale Salad with Pinenuts, Currants and Parmesan

Kale Salad with Pinenuts, Currants and Parmesan
Photo by Jamie Chung

Ingredients

  • 2 tablespoons pine nuts
  • 7 tablespoons white balsamic vinegar, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons dried currants
  • 2 bunches Tuscan kale
  • 1 tablespoon unseasoned rice-wine vinegar
  • Parmesan cheese shavings
  • + 2 more ingredients
    • 1 teaspoon salt
    • 1 tablespoon honey

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 temp...

View full recipe at Epicurious

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