Years ago I went to this restaurant in Miami and though there were so many delicious things on the menu (read: fries) it was the kale salad that I couldn’t stop spooning into my mouth. Fast forward a few years later and a new spot opened just off King called Gusto that served all of the deliciousness (read: pizza and pasta) but all anyone could talk about was the KALE SALAD! I headed over for a try and was so happy to have found it this side of the boarder.
After eating it more times than I’d like to mention, I tried my hand at making it at home and finally figured it out. The bonus of this recipe is that it’s one that only gets better over time. Kale is one of the few lettuce varieties that needs marinating and I don’t know about you, but I love a make-ahead recipe! Prepared by chopping the kale into the most micro bites and massaging it with fresh lemon juice might sound a little precious but this robust salad can satiate a crowd or fill your lunch bento for days and it’s the gift that keeps giving. Currants gives a beautiful sweetness, pine nuts – that crunch!- and if you’re wanting to go all the way in, some pecorino or parmesan right before serving will have your guests begging for more (or the recipe).
- A couple bunches of kale
- Juice of a lemon
- Olive oil
- Pine Nuts
- Salt & Pepper
- Parmesan (optional)
- Remove the ribs from the kale and chop the leaves as much as humanly possible (this is key! you want to eat it with a spoon)
- Put the kale in a big bowl and pour on the lemon juice and massage it in with your hands (sounds weird but kale is precious)
- Add the currants and some salt and pepper
- If you have time, this is when you put your kale in an air tight container and let it chill
- When ready to serve, add the rest of the ingredients- taste and adjust seasoning accordingly
- Serve and enjoy! (or serve a bit to yourself, wrap it back up and continue serving to yourself for the next couple of days #selflove)
- *note, if you’re adding cheese it won’t last as long so you can add it all at once if serving for a big group but if making just for you add the cheese as you go