Fabulous Kale Salad
Massaged kale left to sit in a balsamic-lemon dressing until the leaves soften and the flavours meld. Tossed at the table with toasted pine nuts, currants, lemon zest, and Parmesan. One of those salads that’s actually better the next day.
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2 cups shredded kale -
¼ cup currants -
¼ cup toasted pine nuts -
zest of 1 lemon -
¼ cup shredded Parmesan cheese -
2 tbsp balsamic vinegar -
3 tbsp olive oil -
1 tsp fresh lemon juice
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Wash and spin the kale dry. Slice into strips like coleslaw and place in a bowl.
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Make the dressing by mixing together the balsamic vinegar, olive oil, and lemon juice. Pour over the kale and massage the dressing into the leaves until all the greens are coated.
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Let the kale sit for at least 30 minutes — this softens the leaves. In the meantime, toast the pine nuts, zest the lemon, and shred the Parmesan.
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When ready to serve, toss the pine nuts, currants, lemon zest, and Parmesan over the kale and mix thoroughly. Be prepared to be wowed.
Notes
- This is one of the only salads that improves when left in the fridge for a day or so — the kale becomes less tough and the flavours blend beautifully.
