Kale craving

Sometimes you just need to get the heck out of dodge in order to feel inspired by food. Meals I share with friends never disappoint especially when I am with my best friends & their amazing palates. That was the case recently when my besties & I ventured onto the hot food scene in Venice, California where innovative bites litter every block. Post trip I couldn't stop thinking about the kale salad from Superba Snack Bar. It had the perfect balance of acidity with a little sweetness, saltiness and lots of crunch. I knew at first bite that I had to recreate it in my own home kitchen. Why was it so special? Maybe it was the jalapeno pickled golden raisins & red onion that I fell in love with? Maybe it was a combo of the open air setting, the company and the freshness of the salad? Whatever the case, here's a little reincarnation of a memorable salad that's best devoured in good company.

Kale salad with jalapeño pickled raisins, pine nuts, parmesan & croutons

Pickled Raisins & Red Onion ingredients:
½ cup golden raisins
¼ of a red onion, thinly sliced (optional)
1 jalapeño, halved, white ribs & seeds removed, & sliced 1/3 cup red wine vinegar
1/3 cup apple cider vinegar
¼ tsp. kosher salt
¼ tsp. crushed red pepper flakes
¼ tsp. celery seed (optional)
½ tsp. sugar
a few cracks of black pepper

Salad ingredients:
1 bunches curly kale, center rib removed from each leaf, leaves chopped
1/8 cup olive oil
Zest & juice of 1 lemon
1 tbsp. raisin pickling liquid
1/4 cup toasted pine nuts
1/4 cup parmesan
1 sprig of mint, about 8 leaves, torn
1/2 cup jalapeno-pickled golden raisins & red onion mixture, drained (recipe above)
4 pieces toasted bread, cubed
kosher salt & pepper to taste
1 tbsp. parmesan for garnish

Directions:
1. Place the first 3 pickling ingredients in a medium size bowl. Set aside.
2. In a small saucepan, add the vinegars through black pepper and bring to a boil. Once boiling, give the liquid a stir & pour it over the golden raisin, red onion & jalapeno mixture. Let sit at room temperature for 30 minutes. Note: pickle ahead of time & leave mixture in a sealed container in the refrigerator up to 2 weeks.
2. Meanwhile in large bowl, toss all of the salad ingredients together using tongs. Taste & adjust seasoning as desired. Mound salad in the center of each plate.

Serves 2 large portions, 4 small portions

Recipe inspired by Superba Snack Bar (Venice, CA)