EmailTweet 11 Full-screen Kale Salad with Pinenuts Salads Italian Tossing September 2, 2014 In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender. Prep: 10 mins Cook: 10 mins Yields: 2 Servings Ingredients 2 tablespoons dried currants7 tablespoons white balsamic vinegar, divided1 tablespoon unseasoned rice vinegar1 tablespoon honey1 tablespoon extra-virgin olive oil1 teaspoon salt2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise2 tablespoons pine nuts, lightly toastedParmesan cheese shavings Directions 1Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.2Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl.3Add kale, currants, and pine nuts; toss to coat.4Let marinate 20 minutes at room temperature, tossing occasionally.5Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve. close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.