Recipe

Tuscan Kale Salad with Currants & Pecans in a Resonant Dressing

Tuscan Kale Salad with Currants & Pecans in a Resonant Dressing
  • This recipe was entered in the contest for Your Best Autumn Salad
  • Chef

    EBeier's 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...

    Expand

Serves 4

  1. Toss the kale, currants and pecans together in a salad bowl.

    Ask the hotline about this step!
  2. Combine all other ingredients, which make the Resonant Dressing, in a lidded jar and shake until emulsified.

    Ask the hotline about this step!
  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.

    Ask the hotline about this step!
Reply

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.

Winnie100 Reply

I love raw kale salads...in fact, I think they are best at least 2 hours after preparation...nice recipe!

Reply

This is the second raw kale salad recipe I've seen in as many days. I am so intrigued.

Ss070909eb144s Reply

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.

Meet our Hotliners:

Andrew Shotts

010

Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.

Andrew Shotts answered chocolate 5 months ago