John's Rubbed Kale Salad with Currant Dressing

Ingredients

4 bunches
curly kale
1 1⁄2 teaspoons
salt
1⁄4 cup
cider vinegar
 
juice of 1 lime
 
juice of 1 orange
1⁄2 cup
olive oil
1 tablespoon
honey
1 teaspoon
Dijon mustard
1 cup
currants
 
black pepper (to taste)
 
salt (to taste)
Yields:
Servings

Instructions

Rinse and drain the kale and remove some of the stems but not all. Chop coarsely.

In a large bowl, mix the kale with the salt and gently massage it until the vibrant green color comes up and the kale is soft but you haven't lost much of the volume. Don't over rub.

Mix the vinegar, juices, honey, pepper and mustard. Whisk in the oil. Add the currants and let them stand in the dressing until it's time to serve.

Drain the excess water from the kale. Combine with the dressing, being sure to distribute the currants well. Taste before adding any more salt.

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