Kale Salad

Coastal Living
Kale SaladRecipe

Photo: Jonny Valiant; Styling: Linda Hirst

"We need healthful things on the menu to balance some of our guiltier pleasures. When you combine the kale with all sorts of tasty ingredients and textures, it's always popular."

Makes 12 servings


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1/4 cup dried currants
1 cup white balsamic vinegar, divided
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
2 teaspoons salt
4 bunches Tuscan kale, ribs and stems removed, thinly sliced (about 8 cups)
1/4 cup lightly toasted pine nuts
Parmesan cheese shavings, to taste


Hands-on: 15 Minutes
Total: 8 Hours, 15 Minutes

1. Soak currants overnight in 3/4 cup balsamic vinegar. Drain.

2. Whisk together olive oil, honey, rice vinegar, salt, and remaining 1/4 cup balsamic vinegar in a large bowl. Add kale, drained currants, and pine nuts, tossing to coat. Top with cheese to taste.

Created date

June 2015