Kale Salad With Pine Nuts, Currants, And Parmesan

Image of Kale Salad With Pine Nuts, Currants, And Parmesan, Bon Appetit Magazine
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Ingredients

  • 2 tablespoons dried currants
  • 7 tablespoons white balsamic vinegar, divided
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
  • 2 tablespoons pine nuts, lightly toasted
  • Parmesan cheese shavings

Description

In A Surprising Twist, Tuscan Kale Is Served Raw—and Makes For A Substantial And Satisfying Winter Salad.

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