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Raw Kale Salad

By Chef John 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.

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    Serves 6

    Total Time 20 minutes

    Prep Time 12 hours

    Difficulty Level Easy


    2 tbsp dried currants

    7tbsp white balsamic vinegar, divided

    1 tbsp unseasoned rice vinegar

    1 tbsp honey

    1 tbsp extra-virgin olive oil


    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


    1. Place currants in small bowl.

    2. Add 5 tablespoons white balsamic vinegar.

    3. Let soak overnight.

    4. Drain currants.

    5. 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.

    6. Let marinate 20 minutes at room temperature, tossing occasionally.

    7. Sprinkle cheese shavings over salad and serve. Serves 6 to 8.

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