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Kale Salad

Photo: Jonny Valiant; Styling: Linda Hirst

Hands-on time 15 mins
Total time 8 hrs, 15 mins

Makes 12 servings

"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."


  • 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

How to Make It

  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.