Winter Kale Salad with Cranberries, Pastashio and Parmesan

1 bunch Cavolo Nero stems removed and rinsed well
2 Tbs white balsamic vinegar
1 Tbs rice vinegar
1 Tbs honey
2-3 Tbs extra virgin olive oil
splash white wine vinegar
1 tsp salt
3 Tbs toasted pistachios roughly chopped
1/2 cup dried cranberries
1/4 cup shaved Parmesan
Freshly ground black pepper

arrange the kale leaves in small piles roll into tight cigar shape and cut into 1/4 inch ribbons repeat with remaining leaves. In large bowl, toss kale with all ingredients except the Parmesan, let stand at room temp for 20 minutes. Adjust salt and pepper. Serve with the Parmesan shaved over the top.

Kale goes by another name... One that is much more sexy and interesting...Cavolo Nero. In fact, it is the only kale grown in Italy. Much more tender than regular kale. It's flavor is sweet and nutty with a hint of pepper. One of it's best qualities is that it will not wilt when dressed which makes it very versatile for entertaining.


This Dan Barber of, Blue Hill at The Stone Barns, inspired winter salad is the ultimate way to glorify this green and bring out it's earthy flavor. The peppery nuttiness of the kale, the tart sweetness of the cranberries, the rich, nutty and slightly sweet taste and texture of the pistachios and finally the saltiness of the Parmesan... all dressed in a subtly fragrant and balanced vinaigrette.Makes this a truly amazing addition to your salad repertoire. We enjoyed this with Salmon grilled to perfection, great wine and amazing company on a rainy evening. We had a wonderful time and couldn't stop talking about this salad. The surprise for all of us was the tenderness of the kale and that there was not even a tad bit of bitterness to this raw salad.

Enjoy!!