chef tal’s kale salad

chef tal’s kale salad

yield: serves 4


chef tal’s kale salad

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ingredients

salad

  • 2 bunches black kale (about 1½ lbs) - see note
  • 1/2 cup dried currants
  • 1/2 cup pine nuts, toasted
  • 1/4 cuplemon-thyme vinaigrette (recipe follows)
  • kosher salt and freshly ground black pepper

lemon-thyme vinaigrette

  • 1/2 small shallot, minced
  • 1clove garlic, minced
  • 2 sprigs fresh thyme, leaves stripped
  • 1/4 cup white balsamic vinegar
  • 1lemon, juice and finely grated zest
  • 1 tbsp agave nectar
  • 1/2 cupextra-virgin olive oil
  • kosher salt and freshly ground black pepper

chef tal’s kale salad

preparation

To Make the Vinaigrette

1. Combine the shallot, garlic, thyme, balsamic, lemon zest and juice, agave, and oil in a small mixing bowl or a Mason jar and season with salt and pepper. Whisk or shake vigorously to blend. Leftover vinaigrette can be kept covered in the refrigerator for up to 1 week.

To Make the Salad

1. One at a time, lay each kale leaf upside down on a cutting board and use a paring knife to cut down both sides of the center rib to remove it. Stack a few leaves at a time, roll them into a tight cigar shape, and cut crosswise into thin ribbons (no more than 1⁄8 inch). You should have about 6 cups shredded kale.

2. Put the shredded kale in a colander or salad spinner and rinse well with cold water. Drain and dry well.

3. Combine the kale, currants, and pine nuts in a salad or mixing bowl. Drizzle the salad with the vinaigrette and season with salt and pepper. Gently toss with your hands to dress the salad evenly, and let stand for about 10 minutes.

4. Serve the salad in the salad bowl or divide among four individual plates.

Note:Black Kale Once you’ve tried black kale, you might not ever go back to the more conventional curly variety. Also known as Tuscan or lacinato kale, or cavolo nero, this Italian specialty has long, spiky, ruffled deep green leaves. It’s less bitter than curly kale and has an earthier taste. And kale is one of the most nutritious vegetables on the planet to boot.

*Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.*


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