Shredded Kale Salad with Pine Nuts, Currants, and Parmesan
- 2 tablespoons currants
- 2 tablespoons cup golden or white balsamic vinegar
- 1 tablespoon honey
- 5 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch kale, thick stems discarded, leaves cut into 1/2-inch ribbons (about 2 quarts loosely packed ribbons)
- 3 tablespoons pine nuts, toasted
- 2 ounces Parmesan cheese shaved with a vegetable peeler
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Currants (2 tablespoons)
- Kale (1 bunch)
- Parmesan cheese shaved with a vegetable peeler (2 ounces)
- Pine nuts, toasted (3 tablespoons)
- Condiments
- Golden or white balsamic vinegar (1 2 tablespoons cup)
- Cooking & Baking
- Honey (1 tablespoon)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (5 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 5, 2012 (2 months ago).
52 people saved this recipe.
