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Kale inundates us all year round - so much so that we lose track of the fact that it does have a season, starting in the fall.  The currants in this salad add a sweetness that pairs perfectly with salty parmesan.


  • 2 Tbsp zante currants
  • 2 Tbsp plus 1 tsp champagne vinegar
  • 3 tsp fresh lemon juice (approx. the juice from 1 well squeezed lemon)
  • 1 tsp grated lemon rind
  • 1 Tbsp honey
  • 1 tsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil (EVOO)
  • 1/2 tsp kosher salt
  • 1 bunch tuscan (lacinato) kale, center rib and stems removed, thoroughly washed and dried (~1 lb)
  • 2 Tbsp sunflower seeds
  • Parmesan cheese shavings


Place currants in small bowl and cover with 2 Tbsp champagne vinegar.  Set aside.

Cut Kale crosswise in ~1 inch pieces and slice lengthwise 1-2 times to achieve a nice rectangular size.

Make the vinaigrette.  In a small bowl, combine 1 tsp champagne vinegar, lemon rind, lemon juice, honey, olive oil.   Whisk until it's emulsified.   We like to place the vinaigrette in an ice bath while whisking to achieve an emulsified result that won't break down.   Sprinkle salt and a small amount of vinaigrette over the kale pieces and gently massage to tenderize the kales tough texture.  Toss the kale with the remainder of the vinaigrette and let marinate for approximately 20 minutes at room temperature, tossing occasionally.  Sprinkle with Parmesan cheese shavings before serving.