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
Tuscan kale (also known as dinosaur kale), any tough stems removed and sliced into thin strips (also known as chiffonade)
dried currants, plumped in warm water or orange juice for a few minutes, then drained
pecans, toasted in a 350 oven for 8 to 10 minutes, or until fragrant, then roughly chopped
best quality olive oil
walnut oil (or hazelnut oil or any nut oil)
tabasco, or to taste
shallot, peeled and minced
prepared Dijon mustard
kosher salt and freshly ground pepper
In This Recipe
Toss the kale, currants and pecans together in a salad bowl.
Combine all other ingredients, which make the Resonant Dressing, in a lidded jar and shake until emulsified.
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.