Tuscan Kale Salad with Currants Pecans in a Resonant Dressing
Ingredients
- 1 bunch Tuscan kale (also known as dinosaur kale), any tough stems removed and sliced into thin strips (also known as chiffonade)
- 1/3 cup dried currants, plumped in warm water or orange juice for a few minutes, then drained
- 1/3 cup pecans, toasted in a 350 oven for 8 to 10 minutes, or until fragrant, then roughly chopped
- 1/3 cup best quality olive oil
- 3 tablespoons walnut oil (or hazelnut oil or any nut oil)
- 8 tablespoons sherry vinegar
- 1 teaspoon sugar
- 1 teaspoon tabasco, or to taste
- 1 small shallot, peeled and minced
- 1/2 teaspoon prepared Dijon mustard
- plenty of kosher salt and freshly ground pepper
Instructions
Tuscan Kale Salad with Currants & Pecans in a Resonant Dressing serves 4 original recipe by Food52.
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