Winter Kale Salad
Kale is the king of winter vegetables. Not only is it hearty, chock full of vitamins, iron and antioxidants, kale is also as versatile as it is delicious. Try it sautéed with garlic and chilis, add it to a pot of winter vegetable soup or enjoy it fresh as in this super yummy salad.
Whatever your preference, treat yourself to a fresh bunch from your local winter farmer's market or green grocer and delight in eating your greens all winter long. This salad is fantastic on it's own as a light lunch or supper, perfect as an accompaniment to grilled or roasted chicken, and robust enough to share a plate with richer meats like lamb and beef. This recipe is a bit loose - just make enough vinaigrette to coat the amount of kale you have.
1 bunch of black kale ( you can use the curly version but I don't like it as much for this dish)
2 - 3 tbsp balsamic vinegar
zest of 1/2 lemon
sea salt - to taste
freshly ground pepper
1/4 - 1/3 cup olive oil
a shot of chili oil (optional)
parmesan - lots grated
1/4 cup currants - soak for 10 min & drain
1/4 cup pine nuts lightly toasted
Remove the tougher stems and very finely julienne the leaves.
Whisk together the vinegar, lemon zest, salt, pepper & olive oil. Toss on the julienned kale.
Add the parmesan, currants and pine nuts just before serving (the nuts will go soggy if they sit in the vinaigrette too long). You can eat it right away but it softens & mellows if left to sit for at least 15mins.
This salad is good as leftovers the next day although the texture changes completely.
