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Tuscan Kale Salad with Currents and Parmesan

The texture of the dark green bumpy leaves of raw lacinate kale (aka cavolo nero, Tuscan kale, or lacinato kale) becomes silky and velvety after marinating in the lemon vingarette, which softens the leaves. The currants add a lovely sweetness that goes perfectly with the saltiness of the parmesan shavings.
Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: cheese, corn-free, dairy-free, egg-free, gluten-free, nut-free, soy-free, vegetables
Servings: 4 as a starter or side
Author: ness


  • 2 Tablespoons dried currants
  • 2 Tablespoons plus 1 teaspoon white wine vinegar
  • 3 teaspoons fresh lemon juice
  • 1 Tablespoon honey
  • 1 teaspoon finely grated lemon rind
  • 1 Tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 bunch lacinate kale (centre ribs and stems removed, washed and dried (about 1 pound))
  • 2 Tablespoons sunflower seeds
  • Parmesan cheese shavings


  • Place currants in small bowl and cover with two tablespoons white wine vinegar. Set aside.
  • Lay several leaves of kale on top of each other and cut thinly crosswise. Add to a large bowl.
  • Make vinaigrette: In a small bowl, combine one teaspoon white wine vinegar, lemon rind, lemon juice, honey, olive oil and salt, and whisk. Add vinaigrette, sunflower seeds, and currents, including any additional vinegar left over from soaking, to the kale and toss to combine. Let marinate for 20 minutes at room temperature, tossing occasionally. Sprinkle with cheese shavings and serve.
Recipe note: for vegan version, use agave nectar instead of honey and omit parmesan.
(adapted from Epicurious)