Adapted from Wolfgang Puck
¼ c. golden raisins
¼ c. pine nuts
1 bunch kale, about ½ pound, leaves rinsed and thoroughly dried
6 T. Lemon Vinaigrette (recipe follows)
Salt
Freshly ground black pepper
Freshly shaved Parmesan, for serving (optional)
In a small mixing bowl, place the raisins. Add hot water to the bowl to cover the raisins completely. Set the raisins aside to soak and plump up for 10 minutes.
Meanwhile, put the pine nuts in a small nonstick pan. Cook the nuts over low heat, stirring frequently, until they turn golden brown, 3 to 5 minutes. Transfer the nuts to a bowl and set aside.
With a sharp knife, cut out the stems and tough ribs from the kale leaves. In batches, stack the leaves, roll them up lengthwise, and cut them crosswise into strips ½ inch wide. You should have about 8 cups packed of shredded kale.
Thoroughly drain the plumped raisins.
In a large bowl, combine the kale, raisins and toasted pine nuts. Drizzle with the Lemon Vinaigrette and season to taste with salt and pepper. Toss lightly but thoroughly.
Transfer the salad to individual chilled serving bowls or plates, taking care to divide the ingredients evenly. Garnish with fresh Parmesan.
Lemon Vinaigrette
Makes: About ½ cup
1 T. grated lemon zest
2 T. fresh lemon juice
2 t. Dijon mustard
1 t. sugar
3 T. olive oil
Kosher salt
Freshly ground black pepper
In a small nonreactive bowl, whisk the lemon zest, lemon juice, Dijon mustard and sugar until thoroughly blended. Slowly whisk in the olive oil to form a smooth emulsion. Season to taste with salt and pepper. Use immediately or cover and refrigerate for up to 1 week.
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