Kale Salad with Balsamic, Pine Nuts, and Parmesan

Kale Salad with Balsamic, Pine Nuts, and Parmesan
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

1
Toast the pine nuts: 
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Pine NutsPine Nuts
ToastToast
2
Heat a small skilled on medium high heat.
3
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 NutsPine Nuts
SpreadSpread
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Frying PanFrying Pan
4
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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NutsNuts
5
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.
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KaleKale
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KnifeKnife
6
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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RollRoll
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KnifeKnife
7
Place the kale slices into a large bowl.
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KaleKale
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BowlBowl
8
Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
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Balsamic VinegarBalsamic Vinegar
Rice VinegarRice Vinegar
Olive OilOlive Oil
PepperPepper
HoneyHoney
SaltSalt
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WhiskWhisk
BowlBowl
9
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.
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Dried CranberriesDried Cranberries
CranberriesCranberries
Pine NutsPine Nuts
KaleKale
NutsNuts
10
Right before serving, stir in the grated Parmesan cheese.
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Grated Parmesan CheeseGrated Parmesan Cheese

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.
A to Z Chardonnay
A to Z Chardonnay
The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.
DifficultyMedium
Ready In25 m.
Servings6
Health Score91
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