Kale Salad with Balsamic, Pine Nuts, and Parmesan

Name: Kale Salad with Balsamic, Pine Nuts, and Parmesan
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters dried sweetened cranberries, chopped (or whole golden raisins or currants); 79 milliliters pine nuts (can substitute slivered almonds); 454 grams fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2-3 bunches, rinsed and patted dry; 59 milliliters balsamic vinegar; 3 Tbsps olive oil; 1 Tbsp seasoned rice vinegar; 1 Tbsp honey; 1 teaspoon salt; 1 teaspoons pepper; 59 milliliters grated Parmesan cheese, packed

Kale Salad with Balsamic, Pine Nuts, and Parmesan is a gluten free recipe with 6 servings. One serving contains 189 calories, 6g of protein, and 14g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of cranberries, balsamic vinegar, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes about 25 minutes. If you like this recipe, take a look at these similar recipes: Kale Salad With Pine Nuts, Currants, And Parmesan, Shredded Kale Salad with Pine Nuts, Currants, and Parmesan, and Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts.

Instructions

Toast the pine nuts:

Ingredients you will need

Pine Nuts

Toast

Heat a small skilled on medium high heat.

Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool.

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Pine Nuts

Spread

Equipment you will use

Bowl

Frying Pan

Hint when toasting nuts: do not take your eyes off of them! Nuts can go from browned to burned very quickly.

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Nuts

Prep the kale: Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into thin, 1/4 inch wide, slices.

Ingredients you will need

Kale

Equipment you will use

Knife

The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end.

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Roll

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Knife

Place the kale slices into a large bowl.

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Kale

Equipment you will use

Bowl

Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.

Ingredients you will need

Balsamic Vinegar

Rice Vinegar

Olive Oil

Pepper

Honey

Salt

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Whisk

Bowl

Dress the kale and toss with nuts and cranberries: A half hour to an hour before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.

Ingredients you will need

Dried Cranberries

Cranberries

Pine Nuts

Kale

Nuts

Right before serving, stir in the grated Parmesan cheese.

Ingredients you will need

Grated Parmesan Cheese

Equipment

Ingredients

Servings:

59milliliters

dried sweetened cranberries, chopped (or whole golden raisins or currants)79milliliters

pine nuts (can substitute slivered almonds)454grams

fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2-3 bunches, rinsed and patted dry 59milliliters

balsamic vinegar 3Tbsps

olive oil 1Tbsp

seasoned rice vinegar 1Tbsp

honey 1teaspoon

salt 1teaspoons

pepper 59milliliters

grated Parmesan cheese, packed

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.