Best 2 Kale Salad With Pinenuts Currants And Parmesan Recipes

Kale salad with pinenuts, currants, and parmesan is a refreshing and nutritious salad that is perfect for a light lunch or dinner. The combination of kale, pinenuts, currants, and parmesan creates a delicious and balanced flavor profile that is sure to please everyone. This salad can be easily customized to your liking, so you can add or remove ingredients as desired.

Check out the recipes below so you can choose the best recipe for yourself!

KALE SALAD WITH PINE NUTS, CURRANTS & PARMESAN

Kale Salad With Pine Nuts, Currants & Parmesan image

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. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Allow the currants to marinated for at least a few hours. After that, this dish takes minutes to throw together.

Provided by blucoat

Categories Lunch/Snacks

Time 4h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
2 bunches tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)
2 tablespoons pine nuts, lightly toasted
parmesan cheese, shavings

Steps:

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 in large bowl. Add kale, currants, and pine nuts; toss to coat.
Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.4, Sodium 167.3, Carbohydrate 9.1, Fiber 1.2, Sugar 3.7, Protein 2

SHREDDED KALE SALAD WITH PINE NUTS, CURRANTS, AND PARMESAN RECIPE

Shredded Kale Salad With Pine Nuts, Currants, and Parmesan Recipe image

Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time.

Provided by Jennifer Segal

Categories Side Dish Salads Salad

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons currants
2 tablespoons golden or white balsamic vinegar
1 tablespoon honey
5 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch kale, thick stems discarded, leaves cut into 1/2-inch ribbons (about 2 quarts loosely packed ribbons)
3 tablespoons pine nuts, toasted
2 ounces Parmesan cheese shaved with a vegetable peeler

Steps:

Place currants and balsamic vinegar in medium microwave-safe bowl and cook in the microwave for 30 seconds to plump up the currants. Whisk in the honey. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. In a large bowl, toss the kale and pine nuts. Add the dressing with the currants to the shredded kale, little by little, until adequately dressed. Spoon out the currants if you have dressing left over. Return salad to refrigerator for at least 20 minutes and up to overnight to soften kale leaves. Serve, topped with grated parmesan.

Nutrition Facts : Calories 360 kcal, Carbohydrate 26 g, Cholesterol 12 mg, Fiber 6 g, Protein 10 g, SaturatedFat 5 g, Sodium 476 mg, Sugar 12 g, Fat 26 g, ServingSize serves 4, UnsaturatedFat 0 g

Tips:

To save time, use pre-washed and chopped kale. If using fresh kale, remove the tough stems and chop the leaves into bite-sized pieces.
Massage the kale with a little olive oil and salt to help tenderize it and make it more flavorful.
Use a variety of toppings to add flavor and texture to your salad. Some popular options include pine nuts, currants, parmesan cheese, crumbled bacon, and hard-boiled eggs.
For a tangy dressing, whisk together olive oil, vinegar, lemon juice, honey, and Dijon mustard.
Store leftover kale salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Kale salad is a healthy and delicious dish that can be enjoyed as a side or main course. It is packed with vitamins, minerals, and antioxidants, and it is a good source of fiber. With so many variations to choose from, there is sure to be a kale salad recipe that everyone will enjoy. So next time you are looking for a healthy and flavorful salad, give kale salad a try. You won't be disappointed!