This is the salad that converts kale skeptics.
Kale salad skeptics, this one’s for you. The secret to our Tuscan Kale and Arugula Salad with White Balsamic Dressing is letting the kale sit in the dressing before anything else hits the bowl. That little rest in the fridge softens the leaves, mellows the bitterness, and lets all that white balsamic flavor soak in.
Peppery arugula, briny capers, sweet dried cherries, crunchy pistachios, and a generous amount of shaved Parmigiano Reggiano all get tossed in at the end. Every bite id packed with flavor!
Tuscan Kale and Arugula Salad with White Balsamic Dressing
Ingredients
- 3 bunches Lacinato kale, rinsed patted dry, stems removed, cut thin (fine julienne)
- 1 cup arugula
- 1 tbsp Capers in brine (drained)
- 1 tbsp golden raisins
- 1 tbsp dried cherries or cranberries
- 2 tbsp toasted Pistachios
- 1/4 cup shaved parmigiano Reggiano (aged 24 months)
- 2 tbsp red sweet peppers sliced thin
- 1 tsp cracked black pepper
- Maldon sea salt to taste
For the dressing
- 1/4 cup white balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp agave or honey
- 1/2 tsp Dijon Mustard
- 1/2 tsp minced shallots
- Pinch salt
Instructions
For the dressing
- In a bowl whisk the vinegar, oil, mustard, shallots, agave, and salt together.
For the salad
- Dress the kale and let it rest in the fridge for 30 minutes.
- Afterward, add the remaining ingredients and toss well before serving.
Enjoy!
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