Tuscan Kale Salad with Currants and Manchego

Oct 3, 2013 by


Nights out with the hubby feel like mini vacations these days even though they only last a few hours.  On one such mini-vacay this past weekend, I tasted a delicious tuscan kale salad at a cute little French restaurant near our home called Boulevard 18.  It inspired this Tuscan Kale Salad with Currants and Manchego, otherwise known as the du Pont family 2013 fall salad.

Key here is chopping up the kale so it is nice and neat.  It makes for easier eating. And it looks pretty too.

The dressing here needs to be surprisingly sweet to set off the bitterness of the raw kale.  I used a fair amount of honey in this lemony vinaigrette.  This together with the currants and the almonds make for a well balanced salad that is uber nutritious.

I realize that Kale is all the rage these days.  But I am seriously on the kale loving bandwagon.  Wanna join me?

Tuscan Kale Salad with Currants and Manchego
Prep time: 
Total time: 
Serves: 4
  • 1 bunch tuscan kale, finely chopped
  • ¼ cup shredded manchego
  • ¼ cup currants
  • ¼ cup almonds, toasted
  • 2 tsp olive oil
Lemon Vinaigrette
  • ¼ cup olive oil
  • 2 tsp sherry vinegar
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp honey
  • Salt and Pepper to taste
  1. Chop tuscan kale and place in salad bowl. Shred aged manchego over salad and add currants.
  2. Meanwhile, toast almonds in olive oil until browned and fragrant, a few minutes.
  3. Pour almonds directly from the pan to the salad bowl.
  4. Whisk together the dressing ingredients and dress salad about 20 minutes before serving.


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