- 2 tablespoons dried currants
- 7 tablespoons white balsamic vinegar, divided
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon extra-virgin olive oil
- 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
- 2 tablespoons pine nuts, lightly toasted
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.
Kale Salad with Pine Nuts – Hcg Diet Phase 1,3,4 Recipe
By Jenya PHASE 1 RECIPES (P1), PHASE 3 RECIPES (P3), PHASE 4 RECIPES (P4) Phase 1 Salad Recipes, Phase 3 Salad Recipes, Phase 4 Salad Recipes Tossing
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.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
How to Make Raw Kale Tender
Here's the deal. Normally if you dress a lettuce salad with a vinaigrette, the dressing breaks down the cellular walls of the lettuce, and within minutes it will become limpy, which is why we typically dress a salad right before serving. In the case of the kale, kale is tougher than lettuce (tougher than spinach too).
When you cook kale, which is what we do usually, the heat from the cooking breaks down the cellular walls, making the kale more tender to eat. In the absence of cooking, you can achieve much the same tenderizing result with a vinaigrette.
By the way, according to Shirley Corriher in CookWise (a brilliant book for anyone interested in the science of cooking), although vinegar will cause wilting, it's the oil and the salt that do the most work to wilt a salad.
Raw Kale Salad Recipe | Toppings
- Chopped apples, walnuts, onion, raisins with an olive oil and fresh lemon juice dressing
- Fresh or dried cranberries, sundried tomato, hazelnuts, raisins with an apple cider vinegar and olive oil dressing
- Dried currants, pine nuts, parmesan cheese shavings with a honey, balsamic vinegar and olive oil dressing
- Grape tomatoes, olives, feta cheese with an olive oil, lemon juice and crushed red pepper dressing
Hope you enjoy trying this recipe and find some new enjoyment of kale now that you know all it needs is a little bit of TLC to make a super tender and delicious raw kale salad! We’d love to hear what you think of massaging kale…and what you choose to include in your salad.
Kale Salad with Balsamic, Pine Nuts, and Parmesan
The salad includes fresh raw lacinato kale leaves, cut into thin strips, dried sweetened cranberries, toasted pine nuts, freshly grated Parmesan cheese, and a vinegar-rich balsamic vinaigrette, sweetened with a little honey.
Yield: Serves 6 to 8
Prep Time: 25 minutes
Cook Time: n/a
Total Time: 25 minutes
|1/4 cup||dried sweetened cranberries, chopped (or whole golden raisins or currants)|
|1/3 cup||pine nuts (can substitute slivered almonds)|
|1 pound||fresh lacinato kale (also called tuscan kale or dinosaur kale), about 2-3 bunches, rinsed and patted dry|
|1/4 cup||balsamic vinegar|
|3 tablespoons||olive oil|
|1 tablespoon||seasoned rice vinegar|
|1/4 cup||grated Parmesan cheese , packed|
1 Heat a small skilled on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool. Hint when toasting nuts: do not take your eyes off of them! Nuts can go from browned to burned very quickly.
2 Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. A half hour to an hour before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit. Right before serving, stir in the grated Parmesan cheese.
Overnight Marinated Kale Salad
I could call this recipe the 'convert kale salad' for all the people who hate kale but love this dish. It could be named 'Basi Italia Rip-Off' because I first tasted the salad at the elegant Basi Italia restaurant in Columbus and have been recreating it in my kitchen ever since. Another good title would be 'best salad ever' as someone always declares as much when I serve it. It is refreshing in summer and useful to make with bountiful local kale in cooler months too.
Marinated Kale Salad Servings: 10 Time: 15 minutes prep, overnight marination
5-6 cups kale, washed and cut into thin strips. Any type works the lacinato or dinosaur kale tastes best.
1/2 cup dried fruit. Basi uses dried currants my version has dried cherries
1/2 cup nuts or seeds. Basi uses pine nuts but since my episode of pine mouth I substitute sunflower seeds
1 tablespoon honey
zest and juice of one lemon
1/4 cup olive oil
1/4 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup Parmesan cheese, shaved with a vegetable peeler (omit and add 1/4 teaspoon salt for a vegan dish)
Mix kale, fruit, lemon zest and seeds in a glass bowl. In a separate dish, mix lemon juice, olive oil, salt, pepper, and honey to make a dressing. Pour dressing over kale and toss to coat evenly. Refrigerate overnight or for six hours minimum. Before serving, toss in Parmesan shavings.
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. She found the recipe, made it for a girls’ lunch recently, and the kale salad has arrived on the
scene. This salad originated at the restaurant, LuLu Wilson, which has since closed but if visiting
, stop by CP Burger and try it there. Or if not traveling soon, make one at home.
- 1 bunch dark green kale with no yellow edges (once cut, it makes about 2 cups)
- 2 T extra-virgin olive oil
- 1 T lemon juice
- ¼ C currants
- ¼ C grated parmesan cheese
- ¼ C pine nuts, not toasted
Hi! I used my leftover kale leaves to make a new twist on your salad so thought I'd share. :)
I chopped up the kale and added chopped up red onion, mushrooms, cherry tomatoes, walnuts, and craisins as well as the lemon juice and olive oil dressing, parmesan and pine nuts. It was great! Basically a chopped salad with whatever was in the fridge. Sorry no measuring here :)
Thanks for a new way to cook with kale. This salad has been super popular so I'm guessing the kale trend is catching on and others will enjoy this new twist too! I'll give you a pass on the no measuring. :)
1 lb. green beans, ends trimmed
1¼ lbs. carrots, cleaned, cut into thin strips
1 med. cauliflower, broken into flowerets
2 c. white distilled vinegar
2 c. water
¼ c. salt
4 large garlic cloves, sliced
4 tsp. pickling spice
4 heads fresh pickling dill
Prepare vegetables. Blanch separately cauliflower and green beans for 1 minute and carrots for 2 minutes. Drain and rinse in cold water. Heat mixture of vinegar, water and salt. Pack vegetables lengthwise into jars, filling each jar about 1/3 full of each vegetable. Divide the garlic, pickling spice and fresh dill evenly into the 4 canning jars. Fill each jar with the hot vinegar mixture. Place lids on and seal. Process in boiling water bath 10 minutes. Remove and cool on wire rack or towel.
Chopped Kale Salad
I don't like kale. I tried cooked kale, kale chips, and even some raw kale on a sandwich. I don't like it. A lot of friends have raved and raved about the kale salad served at Tavern and Kayne Prime and insisted that I would like it despite my hatred of kale, but I was dubious. Plus, there are so many other great vegetarian items on the menus at both restaurants (no, really), that I didn't feel compelled to try the kale salad.
But not long ago, I finally tried it. Wow. It was fantastic. As good as everyone said. I still can't even believe it. I love that kale salad. Like everyone else does. And, luckily, my friend, Morgan Levy of Nashvillest has a recipe to make it. She's forwarded it and forwarded it and I've forwarded it and forwarded and now I'm sharing it here. Even though most everyone already has it. D'oh.
Anyway, I will tell you a couple of things that aren't in the email. First, it's not exactly health food. Sure, kale's good for you, but I think it's really the parmesan that makes it tasty (and palatable to kale haters). Second, it's not exactly easy to make. I have a 10-cup Cuisinart and it took four or five (I lost count) different rounds in the food processor to run through that bunch of kale. To be fair, that might not have been so annoying except I made two batches at the same time. After washing and ribbing two bunches of kale and some ten times through the processor, I was really tired of that kale.
But then I tasted it. And it was worth it. So, try it.
Chopped Kale Salad
1 large bunch kale, washed, de-stemmed, and chopped finely to tabbouleh texture
the juice of 1 fresh squeezed lemon (about ⅛ cup)
⅛ cup extra virgin olive oil
½ cup finely grated parmesan (crumbles rather than strips)
½ cup golden raisins or currants
¼ cup pine nuts or slivered almonds
1 teaspoon red pepper flakes (optional)
salt and black pepper to taste
In a small bowl, whisk the lemon juice and olive oil until it is emulsified. Drizzle over the washed and chopped kale. Toss to coat evenly. Sprinkle the grated parmesan over the kale and toss to coat evenly. Add in raisins/currants, nuts, and red pepper flakes if using. Toss to distribute throughout. Generously season with salt and pepper.
When I prepared the salad, I opted for storebought grated parmesan that I picked up at Lazzaroli. And I used golden raisins and pine nuts instead of currants and almonds. The result was delicious.