Kale seems to be one of the first things up and ready to harvest in the Spring, and the last hold out in the late fall. So to celebrate the arrival of kale we’re featuring a Hammertown favorite recipe this week. Joan’s kale salad recipe was inspired by the Kale Salad they serve at Mercato’s in Red Hook. After trying and trying to recreate it she came up with her own version.
Believe me when I tell you…everybody LOVES this fantastically healthy salad! Loaded with many vitamins and minerals, it is a particularly excellent source of beta carotene (a powerful antioxidant). Just one portion of kale is only 36 calories but it provides a massive 192% of your daily vitamin A needs so EAT UP!
- 2 bunches of kale (Tuscan or black kale is especially good), stems and thick center rib removed, rinse well
- 3 TBL champagne vinegar or rice vinegar
- 1/2 tablespoon honey, or more to taste
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 2 tablespoons lightly toasted pine nuts
- 2 tablespoons currants, soaked in white verjus overnight
- 1/4 cup shaved Parmesan cheese
- Freshly ground black pepper
1. Arrange the kale leaves in small piles of 4 or 5 leaves; roll into a tight “cigar” shape and cut into 1/8 to 1/4-inch ribbons (chiffonade); repeat with remaining leaves. Or, use a food processor, and chop coarsely…DO NOT OVER CHOP…Pulse only once or twice.
2. In a large bowl, toss chopped kale with all ingredients except the Parmesan cheese; let stand at room temperature for at least 20 minutes; adjust seasoning with salt and pepper. (Make 2-3 hours ahead to really get the flavors to meld)
3. Before serving sprinkle salad with grated or shaved parmesan cheese.
Yield: Serves 6.