Suddenly, humble kale is the star veggie, and it's well deserved stardom: Kale tastes wonderful when properly prepared and is a nutritional powerhouse.
This salad combines my two favorite kale preparations: raw, very thinly sliced (see technique below), and baked to a crisp (or a chip). These two kale variations, combined with dried currant's sweetness, delicate herbs' freshness and the miso saltiness make a salad that explodes with flavor.
Which kale to choose? I like them all, but the flat leaf kale such as lacinato or Tuscan kale is much easier to chop than the curly variety.
For the salad:
- 20 leaves of kale, stems removed
- Olive oil for brushing
- Salt and pepper to taste
- 2 cups thinly sliced stemmed kale (*directions below)
- 1 cup finely chopped parsley, cilantro or dill, or combination of tender fresh herbs
- 3 tablespoons dried currants
- 2 tablespoons finely grated Parmesan
- optional: 1-2 tablespoons toasted pine