Worth a trip

Kale Salad with Pinenuts, Currants and Parmesan

Name: Kale Salad with Pinenuts, Currants and Parmesan
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
2.
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.

Recipes sourced from Epicurious.com.

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