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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kale, Pine Nut, & Parmesan Salad Recipe

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This recipe for Kale, Pine Nut, & Parmesan Salad is from Nagle Family Favorites - For Arielle and Maia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T dried currants
7 T white balsamic vinegar, divided
1 T unseasoned rice vinegar
1 T honey
1 T extra-virgin olive oil
1 tsp salt
2 bunches kale (about 1 lb) center ribs and stems removed, leaves thinly sliced crosswise
2 T pine nuts, lightly toasted
Parmesan cheese shavings
Directions:
Directions:
Place currants in a small bowl; add five T of the balsamic vinegar. Let them soak for at least one hour or up to overnight. Drain the currants. Whisk the remaining two T of balsamic vinegar, rice vinegar, honey, oil, and salt in a large bowl. Add the kale, currants, and pine nuts; toss to coat. Let marinate for 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle Parmesan cheese shavings over salad.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a light and fresh winter salad; recipe from Dad's running books.
110 calories per serving

 

 

 

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