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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.
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