Kale Salad with Pine Nuts, Currants, and Parmesan

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Tuscan or Lacinato kale is my kale of choice for raw salads. Marinating the kale for a few minutes before serving helps to soften the leaves. The nice thing about kale salads is they don’t get soggy when dressed. The currants in this salad need to be soaked all day in the vinegar. So before you leave your house in the morning, take 30 seconds to put the currants in a small bowl with the white balsamic vinegar. My whole family loves this salad.
  • 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 sea salt
  • 2 bunches Tuscan kale (also know as Lacinto kale), center stem removed, leaves thinly sliced crosswise
  • 2 tablespoons pine nuts, lightly toasted
  • parmesan cheese shavings
  1. Place currants in small bowl. Add 5 tablespoons white balsamic vinegar. Let soak all day (or overnight if you think of it). Drain currants.
  2. Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, olive oil, and salt in a large bowl.
  3. Add kale, currants, and pine nuts. Toss to coat.
  4. Let marinate 20 minutes at room temperature, tossing occasionally.
  5. Season to taste with salt and pepper.
  6. Sprinkle cheese shavings over salad and serve.
Adapted from Bon Appetit Magazine.