Winter Kale Salad with Toasted Pine Nuts and Sweet Currants
This robust Winter Kale Salad showcases the delightful flavors of Tuscan kale served raw, creating a hearty and satisfying dish perfect for colder months. The kale, known for its tender leaves and rich nutritional profile, pairs beautifully with plump currants that are soaked in a tangy white balsamic vinegar and honey dressing. Toasted pine nuts add a lovely crunch, while shavings of Parmesan cheese provide a savory finish. With its colorful ingredients and simple preparation, this salad is an impressive yet quick option for lunch or a light snack. Inspired by the culinary genius of Dan Barber from New York's renowned Blue Hill restaurants, this dish will elevate your winter dining experience. Allow the currants to marinate a few hours ahead for optimal flavor infusion.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
dried currants
2 tablespoons (soaked in vinegar)
white balsamic vinegar
7 tablespoons
unseasoned rice vinegar
1 tablespoon
honey
1 tablespoon
extra virgin olive oil
1 tablespoon
salt
1/2 teaspoon
Tuscan kale
2 bunches (about 1 pound) (ribs and stems removed, leaves thinly sliced crosswise)
pine nuts
2 tablespoons (lightly toasted)
Parmesan cheese
to taste (shavings)
Instructions
1
Start by soaking the dried currants in a small bowl with 5 tablespoons of white balsamic vinegar, allowing them to marinate overnight. This infuses them with sweetness and plumpness. Once soaked, drain and set aside.
2
In a large bowl, whisk together the remaining 2 tablespoons of white balsamic vinegar, rice vinegar, honey, extra virgin olive oil, and salt until combined.
3
Add the thinly sliced Tuscan kale to the bowl, along with the marinated currants and lightly toasted pine nuts. Gently toss everything together to ensure the kale is evenly coated with the dressing.
4
Let the salad marinate at room temperature for about 20 minutes, tossing occasionally to enhance the flavors. Taste the salad and adjust seasoning with salt and pepper as needed.
5
Just before serving, sprinkle generous shavings of Parmesan cheese over the top of the salad and serve immediately for an invigorating and nutritious dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Winter Kale Salad with Toasted Pine Nuts and Sweet Currants?
It is a robust dish featuring raw Tuscan kale, plump currants soaked in vinegar and honey, toasted pine nuts, and Parmesan cheese shavings.
What type of kale is recommended for this recipe?
The recipe specifically calls for Tuscan kale, also known as Lacinato or Dino kale, for its tender leaves.
How should the Tuscan kale be prepared?
The ribs and stems should be removed, and the leaves should be thinly sliced crosswise.
How long should the dried currants be soaked?
For the best flavor infusion, soak the currants in white balsamic vinegar overnight or at least a few hours ahead.
What ingredients are used for the salad dressing?
The dressing consists of white balsamic vinegar, unseasoned rice vinegar, honey, extra virgin olive oil, and salt.
Who inspired this salad recipe?
This dish was inspired by the culinary work of Dan Barber from New York's Blue Hill restaurants.
Is this kale salad vegetarian?
Yes, this recipe is vegetarian.
Is this salad gluten-free?
Yes, the ingredients listed make this a gluten-free dish.
How many ingredients are needed for this recipe?
There are 9 ingredients: dried currants, white balsamic vinegar, rice vinegar, honey, olive oil, salt, Tuscan kale, pine nuts, and Parmesan cheese.
What is the purpose of letting the salad marinate for 20 minutes?
Marinating at room temperature allows the kale to soften slightly and ensures the flavors of the dressing are fully absorbed.
Can I substitute white balsamic vinegar?
While white balsamic provides a specific tang and keeps the colors bright, you could use a mild apple cider vinegar if necessary.
How are the pine nuts prepared for this salad?
The pine nuts should be lightly toasted to add a lovely crunch and enhanced flavor.
What kind of cheese is added at the end?
Generous shavings of Parmesan cheese are sprinkled over the top just before serving.
Can I serve this salad immediately after mixing?
It is better to let it sit for about 20 minutes to enhance the flavor, though it should be served immediately after adding the cheese.
Is this salad suitable for a quick lunch?
Yes, it is described as an impressive yet quick option for lunch or a light snack.
What does soaking the currants in vinegar do?
Soaking infuses the dried currants with sweetness and makes them plump and tangy.
How much kale is needed for this recipe?
You will need 2 bunches of Tuscan kale, which is approximately 1 pound.
Can I use curly kale instead of Tuscan kale?
Tuscan kale is preferred for its tender leaves, but curly kale can be used if you massage it with the dressing to soften the texture.
What is the flavor profile of this salad?
The salad is savory and tangy with sweet notes from the currants and honey, and a salty finish from the Parmesan.
How should I toss the ingredients?
Gently toss the kale, marinated currants, and toasted pine nuts together to ensure even coating.
Why is this called a winter salad?
It uses hearty kale and pantry staples like dried fruit and nuts that are readily available and satisfying during colder months.
Is honey necessary for the dressing?
The honey balances the acidity of the two types of vinegar used in the dressing.
Can I make this salad vegan?
To make it vegan, replace the honey with maple syrup and omit the Parmesan cheese or use a vegan alternative.
What is the texture of the kale in this dish?
The kale is served raw, providing a hearty and robust texture that softens slightly after marinating.
How much honey is used?
The recipe calls for 1 tablespoon of honey.
Do I need to season the rice vinegar?
No, the recipe specifies unseasoned rice vinegar.
Can I prepare the pine nuts in advance?
Yes, you can toast the pine nuts ahead of time and keep them in a dry place until you are ready to assemble the salad.
How much salt is recommended?
The dressing uses 1/2 teaspoon of salt, and you can adjust with more salt and pepper to taste before serving.
How many tablespoons of vinegar are used in total for the currants?
5 tablespoons of white balsamic vinegar are used specifically for soaking the currants.
What is the best way to serve the salad?
Serve it immediately after adding the Parmesan shavings to ensure an invigorating and fresh dining experience.