Sunday, 24 June 2012

Kale Salad with Currants and Walnuts

Make sure the kale is finely shredded. Adapted from Epicurious. Serves 6

For the currants:

4 tablespoons dried currants
4 tablespoons white balsamic vinegar

For the dressing:

1 tablespoon unseasoned rice vinegar (or coconut vinegar for a grain-free option)
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon Celtic sea salt

For the salad:

1 large head kale, center ribs and stems removed, leaves thinly sliced crosswise
4 tablespoons chopped walnuts, lightly toasted
1/4 cup Pecorino Romano shavings (shave with a vegetable peeler)

Place currants in small saucepan. Pour 4 tablespoons balsamic vinegar over the currants and heat over medium-low until just simmering. Remove from heat. Drain currants, reserving liquid. Cool.
Whisk 2 tablespoons of the reserved white balsamic vinegar (from the currants), rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and walnuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with sea salt. Sprinkle cheese shavings over salad and serve.

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