Kale Salad with Pine Nuts, Currants & Parmesan

There are some dishes that just hit you with a wave of nostalgia, even if they’re not something you grew up with. This Tuscan kale salad is one of those for me. I first encountered a version of it years ago, and it was a revelation – raw kale, treated with the respect it deserves, transformed into something vibrant and deeply satisfying. It’s the kind of salad that can stand proudly on its own, a testament to the power of simple, quality ingredients allowed to shine. The interplay of textures and flavors – the slight bitterness of the kale, the sweet chew of the currants, the nutty crunch of toasted pine nuts, and the salty tang of Parmesan – creates a symphony on the palate that keeps me coming back, season after season.

Recipe Overview

• Prep Time: 20 minutes (plus overnight for currants)
• Cook Time: 0 minutes
• Total Time: 20 minutes (plus overnight for currants)
• Servings: 8
• Yield: A substantial side salad
• Dietary Type: Vegetarian

Ingredients

This recipe celebrates the beauty of a few well-chosen ingredients, allowing each to contribute its unique character.

• For the Currant Marinade:
  • 2 tablespoons dried currants
  • 5 tablespoons white balsamic vinegar
• For the Salad Dressing:
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
• For the Salad:
  • 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
  • 2 tablespoons pine nuts, lightly toasted
  • Parmesan cheese, for shavings

Equipment Needed

While this salad is remarkably simple, a few basic kitchen tools will make its preparation a breeze:

• Small bowl (for soaking currants)
• Whisk
• Large bowl (for tossing the salad)
• Measuring spoons and cups
• Sharp knife and cutting board

Instructions

The magic of this kale salad lies in its deceptive simplicity and the minimal hands-on time it requires, especially after the initial marinating of the currants.

1. Prepare the Currants: Begin by placing the dried currants in a small bowl. Pour 5 tablespoons of white balsamic vinegar over them. Allow these to soak overnight. This step is crucial for plumping up the currants and infusing them with a delightful tang.
2. Drain the Currants: The following day, or after at least a few hours of soaking, drain the plumped currants thoroughly.
3. Whisk the Dressing: In a large bowl, the very one you’ll use to toss the salad, whisk together the remaining 2 tablespoons of white balsamic vinegar, the unseasoned rice vinegar, honey, extra virgin olive oil, and salt. Ensure everything is well combined into a cohesive vinaigrette.
4. Add the Salad Components: To this dressing in the large bowl, add the thinly sliced Tuscan kale, the drained currants, and the lightly toasted pine nuts.
5. Toss to Coat: Toss all the ingredients together vigorously to ensure the kale and other components are evenly coated with the vinaigrette. This tossing also helps to begin tenderizing the kale.
6. Marinate the Salad: Let the salad marinate at room temperature for 20 minutes. During this time, toss it occasionally to ensure continued even coating and tenderization.
7. Season to Taste: After the marinating period, season the salad to your preference with additional salt and freshly ground black pepper.
8. Serve: To serve, generously sprinkle Parmesan cheese shavings over the top of the salad.

Expert Tips & Tricks

As a chef, I’m always looking for ways to elevate even the simplest of dishes. Here are a few insights to make your Kale Salad with Pine Nuts, Currants & Parmesan truly exceptional:

• Kale Preparation is Key: The instruction to remove the tough center ribs and stems is vital. They are fibrous and unpleasantly chewy when raw. Thinly slicing the leaves crosswise, a technique often called “chiffonade” for herbs, also creates smaller, more manageable pieces of kale that are easier to chew and absorb the dressing.
• Toasting the Pine Nuts: Never skip toasting the pine nuts! A quick toast in a dry skillet over medium-low heat, stirring constantly, awakens their natural oils and brings out a rich, nutty aroma and flavor. Watch them closely, as they can go from perfectly toasted to burnt in mere seconds. Let them cool slightly before adding to the salad to prevent them from wilting other ingredients.
• The Power of Marinating: The 20-minute marinating time is not just for flavor; it’s essential for tenderizing the raw kale. The acidity from the vinegars and the oil helps to break down the tough cell walls, making the kale significantly more palatable and enjoyable without cooking.
• Parmesan Elegance: Instead of grating, opt for shavings. A vegetable peeler works beautifully for this. These delicate curls of Parmesan melt slightly from the residual dressing and the warmth of the room, offering bursts of salty, umami goodness without being overwhelming.
• Balance the Sweetness: The honey in the dressing adds a touch of sweetness to balance the acidity of the vinegars and the slight bitterness of the kale. If you find your kale particularly bitter, you might consider a tiny bit more honey, but taste as you go.

Serving & Storage Suggestions

This salad is best served fresh, allowing the textures and flavors to be at their peak.

• Serving: Present this vibrant salad in a beautiful bowl. The contrasting colors of the deep green kale, ruby-red currants, and creamy white Parmesan shavings are visually appealing. It makes an excellent accompaniment to grilled meats, fish, or as a substantial lunch on its own.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days. The kale will soften further as it sits, and the flavors will continue to meld. It is not recommended to freeze this salad, as the texture of the kale will be compromised. If storing for more than a day, you might find the kale has softened considerably.

Nutritional Information

This nutritional breakdown is an estimation and can vary based on specific ingredient brands and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	68.5 kcal
Calories from Fat
Total Fat	3.5 g	5 %
Saturated Fat	0.4 g	1 %
Cholesterol	0 mg	0 %
Sodium	167.3 mg	6 %
Total Carbohydrate	9.1 g	3 %
Dietary Fiber	1.2 g	4 %
Sugars	3.7 g	14 %
Protein	2 g	4 %

Variations & Substitutions

While this recipe is wonderfully balanced as is, it’s also a fantastic canvas for creativity.

• Nut Alternatives: If pine nuts aren’t your favorite or are unavailable, try toasted slivered almonds, chopped walnuts, or even sunflower seeds for a different nutty crunch.
• Dried Fruit Swap: Golden raisins or finely chopped dried cranberries can be used instead of currants for a slightly different sweetness and chew.
• Cheese Explorations: Pecorino Romano offers a sharper, saltier alternative to Parmesan. For a dairy-free option, a sprinkle of nutritional yeast can provide a cheesy, umami note.
• Add a Protein Punch: Grilled chicken, roasted chickpeas, or flaked salmon can transform this salad into a complete meal.
• Herbaceous Notes: A handful of finely chopped fresh parsley or mint can add a bright, herbaceous lift to the salad.

FAQs

Q: Why is Tuscan kale recommended over other varieties for this raw salad?
A: Tuscan kale, also known as Lacinato or dinosaur kale, has thinner, more tender leaves with a milder flavor compared to curly kale, making it more enjoyable when eaten raw.

Q: Can I prepare the kale ahead of time for this salad?
A: Yes, you can wash, de-rib, and slice the kale a day in advance and store it in an airtight container in the refrigerator. However, it’s best to dress and marinate the salad shortly before serving to maintain optimal texture.

Q: How important is it to soak the currants overnight?
A: Soaking the currants plumps them up and infuses them with a delightful tang from the vinegar, softening their chewiness. While you can soak them for a shorter period, overnight provides the best results.

Q: My kale seems very tough even after marinating. What can I do?
A: Ensure you are slicing the kale very thinly and tossing it thoroughly with the dressing. You can also gently massage the kale leaves with your hands after adding the dressing to help break down the fibers further before the marinating period.

Q: Can I make the dressing for this salad in advance?
A: Absolutely! The dressing can be whisked together and stored in an airtight container in the refrigerator for up to a week. Just give it a good whisk or shake before tossing it with the salad ingredients.

Final Thoughts

This Kale Salad with Pine Nuts, Currants & Parmesan is a testament to how simple ingredients, prepared with care and a touch of culinary intuition, can yield extraordinary results. It’s a dish that feels both wholesome and sophisticated, perfect for a weeknight dinner or a festive gathering. I encourage you to try it, to experience the delightful transformation of raw kale, and to savor the symphony of textures and flavors. Don’t hesitate to share your creations and any delightful variations you discover; the joy of cooking is in the sharing. This salad pairs beautifully with a crisp, dry white wine or a light, zesty vinaigrette-based pasta salad. Enjoy every bite!