Print

Kale Salad with Currants and Walnuts

Print Recipe

Make sure the kale is finely shredded.

Adapted from Epicurious.

Ingredients

For the currants:

  • 4 tablespoons dried currants
  • 4 tablespoons white balsamic vinegar

For the dressing:

  • 1 tablespoon unseasoned rice vinegar (or coconut vinegar for a grain-free option)
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Celtic sea salt

For the salad:

  • 1 large head kale, center ribs and stems removed, leaves thinly sliced crosswise
  • 4 tablespoons chopped walnuts, lightly toasted
  • 1/4 cup Pecorino Romano shavings (shave with a vegetable peeler) – omit for Paleo (omit for dairy free)

Instructions

  1. Place currants in small saucepan. Pour 4 tablespoons balsamic vinegar over the currants and heat over medium-low until just simmering. Remove from heat. Drain currants, reserving liquid. Cool.
  2. Whisk 2 tablespoons of the reserved white balsamic vinegar (from the currants), rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and walnuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with sea salt. Sprinkle cheese shavings over salad and serve.

Nutrition

Find it online: https://deliciouslyorganic.net/kale-salad-with-currants-and-walnuts-recipe/