Kale Salad with Nuts and Currants


Red Russian kale (7 oz) (Lucinado also will work–there is a negligable difference in terms of taste)

1/2 cup pine nuts (1 cup) (pecans or walnuts will also do the trick)

1/4 cup currants, raisins or dried cherries (1 cup)

1 lemon

Drizzle olive oil

1/4 grated parmesan


The hint to preparing this salad is in your knife skills. Carve out the stems of the kale and discard. Chiffonade the kale. To do so, stack kale keaves, roll them up tightly then slice thin strips with the knife perpendicular to the rolled kale so you have centimeter thin strips or thinner. Add sliced kale to a large serving bowl. Juice a lemon to cover the kale. Toss the kale in a few tablespoons of olive oil or until it is well coated but not drowning in oil. Roast nuts in oven and let cool a bit, then add with currants or raisins to bowl with kale. Grate parmesan over the top. Serve to some lucky guests of choice and enjoy your greens!


For more on the chiffonade technique go to http://en.wikipedia.org/wiki/Chiffonade

This recipe is also featured in Bon Appetit: http://www.bonappetit.com/magazine/2009/02/kale_salad_with_pine_nuts