First come the currants. Place them in a small bowl and cover with 2 tbsp white wine vinegar (apple cider vinegar works too). Set aside.
Toast the pine nuts. Keep an eye on them because they brown pretty quickly.
Make the vinaigrette: In a small bowl, combine 1 tsp white wine vinegar, lemon juice and rind, honey, olive oil and salt. Whisk.
Lay several leaves of kale on top of each other and cut crosswise into thin ribbons. Place in a large bowl.
Add vinaigrette, pine nuts and currants (including any vinegar left over from soaking) to the kale and toss to combine. Let sit for at least 20 minutes at room temp, tossing occasionally. The longer you let the kale macerate (become softened by soaking), the better.
Take a nice sharp hunk of pecorino, cut into shavings and sprinkle on top of salad.
This salad has it all: sweet, lemony, savoury and green.
2 tbsp dried currants
2 tbsp + 1 tsp white wine vinegar (apple cider vinegar also does the trick)
1 bunch lacinate kale, centre ribs and stems removed, washed and dried
3 tsp fresh lemon juice
1 tsp finely grated lemon rind
1 tbsp honey
1 tbsp extra virgin olive oil
1/2 tsp salt
2 tbsp pine nuts, toasted
Pecorino cheese shavings
After being blown away by the Cavolo Nero at Gusto 101, I vowed to learn how to make this kale salad at home. And eat it every night. And I did, for a while. Then came this video of Gusto 101 chef Daniel Mezzolo sharing tips for how to perfect his coveted Cavolo Nero. And now I vow to move to Italy.
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