This recipe is adapted from a recipe called Kale Salad with Pine Nuts, Currants and Parmesan, adapted from Bon Appetit in crumblycookie.net. I have never been a big fan of Kale but I did not know what I was missing. This delicious salad includes raw kale chopped into tiny pieces and infused for lack of a better expression with a sweet tangy vinaigrette, and brought to new heights with the addition of currants, pine nuts and cheese. Original recipe asks for shavings of Parmesan. I instead used what I had on hand and which I think was a great choice, Edam cheese (wrapped in a red cellophane like paper) cut into tiny pieces. This salad keeps well for several days in the refrigerator and can be eaten on its own and/or with a nice steak or salmon. As a shortcut, I buy prewashed, chopped kale but you can buy your own and do all the prepping. Original recipe asks for Tuscan (lacinato) kale. I will be making this salad over and over; and bring it for lunch at work.

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