Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.
Kale salad with pinenuts, currants, and parmesan
2 bunches of Black Tuscan (lacinato) Kale, stems removed and rinsed well
2 Tb white balsamic vinegar
1 Tb rice vinegar
1 Tb honey
1 Tb extra virgin olive oil
1 tsp salt
2 Tb lightly toasted pinenuts
2 Tb currants, soaked in white verjus overnight
1/4 cup shaved parmesan cheese
Arrange the kale leaves in small piles of 4 or 5 leaves; roll into a tight “cigar” shape and cut into 1/4 inch ribbons; repeat with remaining leaves.
In a large bowl, toss kale with all ingredients except the parmesan cheese; let stand at room temperature for 20 minutes; adjust seasoning with salt and pepper.
Serve with parmesan cheese sprinkled over the salad.