by apartmentcooker
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apartmentcooker's Notes:
Expand1 bunch kale, chiffonade or finely shaved Ask a question about this ingredient
1/2 cup toasted pinenuts Ask a question about this ingredient
1/2 cup dried currants Ask a question about this ingredient
1/4 cup grated ricotta salata Ask a question about this ingredient
2-3 tablespoons balsamic vinegar Ask a question about this ingredient
2-3 tablespoons extra virgin olive oil Ask a question about this ingredient
salt and freshly ground pepper, to taste Ask a question about this ingredient
In a large bowl, toss the kale, pinenuts, currants, and cheese together until well combined.
Ask a question about this stepDrizzle the vinegar and oil on top and toss well. Season with salt and pepper. Top with additional ricotta salata, if desired.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
