Tuscan Kale Salad with Currants and Manchego
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Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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.
Recipe by Weekend Table at https://weekendtable.com/2013/10/03/tuscan-kale-salad-currants-manchego/