I know, I know, are we sick of kale yet? I’m over kale chips and I have had some bitter kale salads that were trying to be fancy but tasted….ummm….ew.
But I recently had a version of a kale salad on vacation (I know, salad on vacay? Do I get extra life points for that?!) that I fell in love with. There are versions of this recipe everywhere that I have tried but this one NAILS it!
2 tablespoons of dried currants
2 tablespoons of fresh lemon juice
2 tablespoons of cold pressed olive oil
1 teaspoon of salt (can substitute with Mrs Dash)
2 bunches of Tuscan Kale, center ribs removed and shredded or chopped to bits!
2 tablespoons of pine nuts lightly toasted
3 tablespoons of finely milled parmesan
Start with your dressing: if you have a mortar and pestle great, if not use the back of a spoon. In the bottom of a salad bowl throw in the salt and lemon juice. Make a paste. Add the olive oil and parmesan, whisk together.
Add kale, currants and toasted pine nuts and toss together.
If you can wait, let this marinate in the fridge for 20 minutes. You can even let this marinate longer and add the pine nuts later if you want!
Trust me, you will love this! If you are making a meal, chicken, shrimp or even extra veggies for my vegetarians are great on this salad!
What do you like in your kale salad??
Kale, currants, pine nuts, and parmesan, oh my! You won’t believe how easy this salad is to make.