I make a lot of dishes with kale (just look through my recipes archives!). It is an incredibly versatile vegetable that is packed with vitamins A, C, K, and calcium. Kale a popular staple at any farmer’s market and is also amazingly easy to grow your own.
Often people will shy away from using kale leaves in traditional salads because they can sometimes be a bit tough and/or bitter. However, marinating kale or massaging it with oil can help soften the leaves while adding flavour. If you don’t think you are quite yet ready to eat a kale salad, try using it in a salad mix with other leafy greens like Romaine lettuce.
This kale salad with shaved Parmesan, currants, and toasted pine nuts is fresh and zesty with just the right amount of sweetness. Feel free to experiment with this recipe using different types of fresh of dried fruit and nuts or seeds.
Kale Salad with Shaved Parmesan, Currants & Pine Nuts
Makes about 6 cups
4 tbsp balsamic vinegar
2 tsp liquid honey
4 tbsp olive oil
1/4 tsp salt
1 bunch Tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise
2 tbsp pine nuts, lightly toasted (could use other nuts that you have on hand)
2 tbsp dried currants (or chopped raisins)
Parmesan cheese shavings
- Whisk balsamic 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.