Janet’s Kale Salad
I recently went on a women’s weekend vacation with one of my best friends since high school and our moms, who are also good friends. We had a blast doing very little but sitting around kibitzing and eating every five minutes. My friends mom, Janet, is quite possibly even more food obsessed than we are and even works at William Sonoma for the discount. I’m pretty sure she spends way more than she earns. She’s a fantastic cook and upon hearing about the plethora of kale the Freds are growing, she generously offered up one of her great kale salad recipes for us to try, which we’re featuring today.
We love this salad because it’s the ideal quick summer recipe. Whereas in the cooler months the Freds spend much of their time in the kitchen, when summer rolls around we like to be in and out and back on the front porch as quickly as possible. We still want to cook and eat delicious food, however, so recipes like this are perfect. It requires a bit of forethought to soak the currants the night before but we’ve soaked them for just a few hours prior and that works fine too, they just absorb less of the balsamic flavor.
This is also ideal potluck food. We’re bringing this particular batch to the Heritage Grain Festival, which we’re very excited about! We’ll be staying with the wonderful folks at nearby Katywil Farm Community in Colrain. MA.
Janet’s Kale Salad
(serves 4-6 as a side dish)
If you’re having trouble finding currants, try substituting raisins. The original recipe called for lightly toasted pine nuts, but we used roasted unsalted sunflower seeds since that’s what we had and the result was delicious.
3 tbs currants
5 tbs balsamic vinegar, divided
1 tbs rice vinegar
1 tbs honey (agave if you’re a honey hating vegan)
1 tbs Olive Oil
2 bunches kale, stems removed, leaves thinly sliced crosswise
3 tbs pine nuts, lightly toasted or 3 tbs roasted unsalted sunflower seeds
salt and pepper
Soak currants overnight in 3 tablespoons of the balsamic vinegar, drain when ready to make salad
Whisk remaining 2 tablespoons balsamic, rice vinegar, honey and olive oil, then toss with the kale, drained currants and nuts. Allow to marinate 20 minutes at room temperature, tossing occasionally.
Season with salt and pepper, sprinkle with parmesan (or not if you’re one of those vegan types), and serve.