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.
Serves 6
Total Time 20 minutes
Prep Time 12 hours
Difficulty Level Easy
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
Directions
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.
