Sweet Tuscan Kale Salad

by Laurel on December 29, 2013

I love buying kale because it’s both versatile and strong. Tuscan kale (also called lacinato kale or dinosaur kale) is loaded with vitamin K and vitamin C. This winter green actually loves the freezing cold weather, so it’s no surprise that it’s a resilient and hearty vegetable, outlasting many other delicate spring greens when it comes to storage. You can actually pour the dressing over the kale and let it sit for hours (it will remain crunchy and fresh because the leaves are so strong).

This sweet salad recipe is an easy and light lunch, and you can certainly add proteins to it. I’ve even eaten it for breakfast at work. No shame in my game.

Sweet Tuscan Kale Salad
(makes a large, family-size portion)

10 oz. (or 1 bunch) Tuscan kale leaves, rough chopped
10 oz. black or red grapes
1/2 cup raw pine nuts
Juice of 1/2 a lemon
1/2 cup olive oil
1/4 tsp. salt
1/2 tsp. turmeric
1/4 cup red wine vinegar
2 tbsp. honey

Place the chopped kale leaves on a large serving dish or platter. Cut the grapes in half length-wise and sprinkle them on top of the kale. Sprinkle on the pine nuts.

In a bowl, coming the lemon juice, olive oil, salt, turmeric, red wine vinegar, and honey. Whisk vigorously to blend, then drizzle over the salad. Allow to salad to rest in the refrigerator for about a half hour, giving the dressing a chance to sink in. Gently toss the salad before serving.



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{ 1 comment }

Keven N. Barton January 18, 2014 at 2:49 am

Yes, kale. Look, I came around on kale, I did! I realized that I didn’t dislike it so much as much as I was suspicious of fervor around it, as if there had never been any other healthy vegetables before it, as if it its renaissance was the result of the kind of PR team only a certain troubled mayoral candidate could dream of right now. And the kale chips of 2010 didn’t do much to convince me [ducks; sends self home from the internet in disgrace]. But it turns out, I like kale the way I like my slaws — raw, finely slivered, not overwhelmed by dressing and with just the right extra punches to round it out. Here, they’re golden raisins gently plumped with wine vinegar, deeply toasted walnuts, crunchy breadcrumbs, toasted in olive oil, and an uncompromising volume of salty aged pecorino romano. Both at home and the restaurant, we polished off the kale salad first; sheesh, even the resident 3 year-old was curious enough to take a bite (but, predictably, deemed only the raisins acceptable). In my house, that’s considered a home run.

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