Kale Salad with Currants, Pine Nuts & Parmesan

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Who knew raw kale could taste so good? I didn’t that’s for sure! This kale salad is my absolute favorite! Of all the recipes on my blog, I make this one time and time again. It’s often my offering when I have to go to a pot luck and even more often it’s the side dish to whatever protein we’re having for dinner.

I first had a similar salad in Aspen, Colorado at a restaurant called Lu Lu Wilson. Never having tried a raw kale salad, I was intrigued enough to order it. It might have changed my life. At the very least, it changed the way I see kale! When I got home, I immediately tried recreate it and have been making it ever since.

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I’m not big on the art of writing or following recipes (it’s the rebel in me) but I really wanted to share this with you and even more so, get it right! I’ve made it three times in the past week taking notes on what I put in each time so I’d be sure to get it perfect. If I do say so myself, I’ve hit this one out of the park. It’s a great departure from the usual mixed greens and makes the perfect salad for winter when leafy greens are at their best.

Keep in mind that kale, especially when raw, can be really tough to eat. Take care when making this salad to carefully remove the kale leaves from the stems and chop it very, very fine. It makes for a much more pleasant eating experience!

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Kale Salad with Currants, Pine Nuts & Parmesan

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Description

This hearty winter salad is a nice departure from the usual mixed greens. Raw kale never tasted so good! This salad can stand up to being made a few hours ahead so it’s a great choice for entertaining!

Ingredients

  • 1 large or 2 small bunches of kale
  • 1/4 cup fresh lemon juice
  • 1/8 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/3 cup toasted pine nuts
  • 1/3 cup dried currants
  • 1/2 cup shredded parmesan cheese
  • salt and pepper

Instructions

  1. Remove the kale leaves from the stems and chop really fine.
  2. In a large bowl, combine chopped kale, lemon juice, olive oil, balsamic vinegar, pine nuts, currants and parmesan cheese; toss to combine.
  3. Season to taste with salt and pepper.
  4. I think this salad tastes best if made about an hour before serving.