Kale Salad with Pinenuts, Currants and Parmesan

Ingredients for Kale Salad with Pinenuts, Currants and Parmesan

• 2 tablespoons dried currants

• 110ml 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 450g ), centre ribs and stems removed, leaves thinly sliced crosswise

• 2 tablespoons pine nuts, lightly toasted

• Parmesan cheese shavings

How to make Kale Salad with Pinenuts, Currants and Parmesan

Place currants in small bowl; add 80ml white balsamic vinegar. Let soak overnight. Drain currants.

Whisk remaining 2 tablespoons white balsamic vinegar, rice 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.