• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Shredded Kale Salad

My parents are here visiting and we spent a lovely afternoon in Millbrook, New York. After a long hike around Innisfree Gardens, we had a tasty lunch at Aurelia in downtown Millbrook. They featured a really tasty salad made with shredded kale, pine nuts, and currants. It was delicious – very lightly dressed with a little bit of sweetness and pepperiness. So when we saw some beautiful kale at the farmer’s market this morning, we just had to recreate it.

Spring Kale Salad

Served 4 as a side dish.
Leftover Potential: Since it’s lightly dressed, this salad actually keeps quite well. Either dress the kale only as needed, or or enjoy as wilted greens in pasta or as a warm salad.

1 bunch kale, shredded
1/4 cup pine nuts, tosted
1/4 cup currants
1/4 cup ricotta salata, grated
2-3 Tbsp balsamic vinegar
1 Tbsp olive oil
salt, as needed
pepper, as needed

1. Toss all ingredients together. Finish with additional ricotta if desired. Serve at room temperature.
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