Raw Kale Salad
Serves: 6
Total Time: 20 minutes
Prep Time: 12 hours
Difficulty Level: Easy
BY CHEF JOHH ASH
Tuscan kale served raw makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.
INGREDIENTS
2 tbsp dried currants
7tbsp white balsamic vinegar, divided
1 tbsp unseasoned rice vinegar
1 tbsp honey
1 tbsp extra-virgin olive oil
Salt
Freshly ground black pepper
1 lb Tuscan kale (center ribs and stems removed)
2 tbsp pine nuts, lightly toasted
1 large fuyu persimmon, halved and thinly sliced
Parmesan cheese shavings
INSTRUCTIONS
-
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 and pepper to taste in large bowl. Add kale, currants, pine nuts and persimmon and toss to coat.
-
Let marinate 20 minutes at room temperature, tossing occasionally.
-
Sprinkle cheese shavings over salad and serve. Serves 6 to 8.
