Currant

Tuscan Kale Salad with Currants & Pecans in a Resonant Dressing

by:
November  9, 2009
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0 Ratings
  • Serves 4
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

What You'll Need
Ingredients
  • 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
Directions
  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.
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5 Reviews

Tess D.
Tess D. July 1, 2012
Wonderful dressing! Made this with golden raisins, dried cherries and pine nuts and subbed maple syrup for the sugar. It's truly delicious served with the coffee and molasses brined pork chops I found on this site. w
 
Yazoolulu
Yazoolulu January 1, 2012
This is a fabulous salad. I didn't have currants, so substituted a package of dried cranberries and pomegranite seeds (Trader Joes carries them). Every person at the party asked for the recipe.
 
WinnieAb
WinnieAb November 9, 2009
I love raw kale salads...in fact, I think they are best at least 2 hours after preparation...nice recipe!
 
Cheryl A.
Cheryl A. November 9, 2009
This is the second raw kale salad recipe I've seen in as many days. I am so intrigued.
 
EBeier
EBeier November 9, 2009
Let me know if you make it and if you like it! I think it is a bit of a trend; have seen kale salads on a few menus in NYC.