cleaned, dried, and thinly sliced fresh kale leaves, stem ribs removed and discarded
1/2
cup
dried currants
1/4
cup
very finely minced shallots
2
Tbsp.
toasted pine nuts*
Dressing
1 1/2
Tbsp.
fresh lemon juice
2
tsp.
champagne vinegar
1
garlic clove, finely minced
1
tsp.
sugar
2 1/2
Tbsp.
olive oil
1/4
tsp.
salt
Ground black pepper to taste
*How to toast pine nuts: Add the pine nuts to a small, dry skillet over medium heat. Toast the nuts, shaking the pan often, until they are lightly brown.
Directions
In a large bowl, combine the kale, currants, shallots, and toasted pine nuts.
For the dressing, in a small bowl whisk together the lemon juice, champagne vinegar, garlic, and sugar. Slowly pour a thin stream of the oil into the bowl, whisking until the ingredients are thoroughly combined. Season with the salt and pepper, and whisk again.
Add the dressing to the kale mixture and toss well using tongs. Let the kale salad stand at room temperature for 5 minutes before serving.
