Addictive Kale Salad

I know, it's hard for some to imagine:

1. kale in a salad and
2. the addictive quality of kale.

But this salad will prove the above title good and true to all doubters.  Plus, kale is one of those cold-hardy greens that gets sweeter and tastier as the temperature outside turns colder.  You can serve this as a main-course salad, but be forewarned, it is truly addictive.  You, and your guests, will just keep eating it until it is gone.  It would also make a nice introduction to a whole roasted chicken.  (You'll have to find a recipe for that elsewhere: I don't dish yard birds!)

Ingredients
1/3 cup Pine nuts
1/4 cup Currants
1/2 cup loose, shaved Parmigiano-Reggiano
1 bunch Kale, washed, stems removed, cut down the middle, and finely sliced cross-wise into thin slivers. Dried.

Dressing
Juice from one lemon
Olive oil
1 tbs. Brewers yeast (flakes)
1 tbs. Dijon mustard
2 Cloves garlic, finely chopped
1/2 Avocado (optional), mashed
1/4 heaping tsp. Sea salt (or kosher)
Pepper to taste


To Make the Dressing
You can make this dressing ahead of time.  It will keep for several days in the refrigerator, but is best used quickly.  In a jar add salt and lemon juice.  Mix to dissolve salt.  Add all ingredients except avocado and oil.  Mix vigorously to combine.  Pour in olive oil.  You should use the same amount of oil as there are other ingredients in the jar.  (In other words: if there is half an inch in the jar before adding the oil, add a half inch of oil)  The oil will sit on top of the other ingredients, making this simple.  If using, add mashed avocado.  Incorporate with a fork.  Put the lid on the jar and shake vigorously.

Composing the Salad
In a salad bowl, combine kale and desired quantity of salad dressing.  Toss.  Add cheese and toss again.  Add pine nuts and currants to the top.  Serve!

Pairing Suggestions:  Try this salad with a crisp, dry white wine such as an Italian Friulano.  Or, as always, my own weakness: a dry, light rose.