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
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Ingredients
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1 bunch
Tuscan kale (also known as dinosaur kale), any tough stems removed and sliced into thin strips (also known as chiffonade)
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1/3 cup
dried currants, plumped in warm water or orange juice for a few minutes, then drained
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1/3 cup
pecans, toasted in a 350 oven for 8 to 10 minutes, or until fragrant, then roughly chopped
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1/3 cup
best quality olive oil
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3 tablespoons
walnut oil (or hazelnut oil or any nut oil)
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8 tablespoons
sherry vinegar
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1 teaspoon
sugar
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1 teaspoon
tabasco, or to taste
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1 small
shallot, peeled and minced
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1/2 teaspoon
prepared Dijon mustard
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plenty of
kosher salt and freshly ground pepper
Directions
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Toss the kale, currants and pecans together in a salad bowl.
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Combine all other ingredients, which make the Resonant Dressing, in a lidded jar and shake until emulsified.
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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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