by EBeier
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EBeier's Notes:
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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
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Toss the kale, currants and pecans together in a salad bowl.
Ask the hotline about this step!Combine all other ingredients, which make the Resonant Dressing, in a lidded jar and shake until emulsified.
Ask the hotline about this step!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.
Ask the hotline about this step!I love raw kale salads...in fact, I think they are best at least 2 hours after preparation...nice recipe!
This is the second raw kale salad recipe I've seen in as many days. I am so intrigued.
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.
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
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.