Fall weather means fresh kale at the farmers market. This simple salad packs some serious flavor and can accompany almost any meal.
- 1 pound Tuscan kale, about 2-3 bunches, rinsed and patted dry
- 1/4 cup Celia’s White Balsamic Vinegar
- 3 tablespoon Celia’s Meyer Lemon EVOO
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon salt and freshly ground pepper
- 1/4 cup dried sweetened cranberries, golden raisins, or currants
- 1/4 cup grated Parmesan cheese, packed
- 1/3 cup pine nuts, toasted (optional for nut allergies)
- Prepare the kale: Cut out the tough midrib of each kale leaf. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this: stack a few leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
- Prepare the vinaigrette: Whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
- At least 30 minutes before serving, toss the kale together with the dressing, allowing the kale to marinate a bit. This step softens the kale.
- Right before serving, stir in the toasted pine nuts, dried cranberries and grated Parmesan cheese.
Tip: Store leftovers in an airtight container in the refrigerator for the next day.
Adapted from a Dan Barber recipe in Bon Appetit in 2009.