Tuscan Kale Salad with Currants & Pecans in a Resonant Dressing

By • November 9, 2009 5 Comments

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Author Notes: This recipe was inspired by a salad I had once--and craved the day after and pretty much every day since--at Mercato Restaurant in Red Hook, New York. Most people I've served it to have asked for the recipe, and it is going to be part of the Thanksgiving groaning board this year, too!EBeier

Serves 4

  • 1 bunch Tuscan kale (also known as dinosaur kale), any tough stems removed and sliced into thin strips (also known as chiffonade)
  • 1/3 cup dried currants, plumped in warm water or orange juice for a few minutes, then drained
  • 1/3 cup pecans, toasted in a 350 oven for 8 to 10 minutes, or until fragrant, then roughly chopped
  • 1/3 cup best quality olive oil
  • 3 tablespoons walnut oil (or hazelnut oil or any nut oil)
  • 8 tablespoons sherry vinegar
  • 1 teaspoon sugar
  • 1 teaspoon tabasco, or to taste
  • 1 small shallot, peeled and minced
  • 1/2 teaspoon prepared Dijon mustard
  • plenty of kosher salt and freshly ground pepper
  1. Toss the kale, currants and pecans together in a salad bowl.
  2. Combine all other ingredients, which make the Resonant Dressing, in a lidded jar and shake until emulsified.
  3. Pour dressing onto kale and toss again. One bonus of this recipe is that it's a rare leaf salad that will hold, even after being dressed, for serving--up to several hours.

More Great Recipes: Salads|Vegetables|Kale Salad

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