The best salad in the world!
I first saw this recipe in Bon Appetit and just glossed right over it, thinking it looked like seaweed and probably tasted worse. Then my friend Lauren made it and it was ahmaaaazing, I think I had about 5 servings! I don't know how I can rave about this salad enough, I know it sounds wacky and weird but it's truly the best salad ever.
Kale Salad with Pine Nuts, Currants, & Parmesan
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 salt
2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted
Parmesan cheese shavings
Place currants in small bowl; add 5 tablespoons 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.
*Helpful Hint: It's best to massage the dressing into the kale with your hands for a couple minutes, this helps to break down the tough kale into a delicious and tender salad.