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1 pound Cucumbers, peeled and sliced into thin rounds
1/2 pint Red Currants
1/2 tsp. Sugar
2 Tbsp. Parsley, roughly chopped
2 Tbsp. Red Wine Vinegar
3 pieces Kale, stems removed, leaves finely chopped
5 Tbsp. Olive Oil
Pepper
Salt
In a large mixing bowl, season the kale with a pinch of salt and stir to combine. Set aside to slightly wilt while you make the vinaigrette. In a blender or food processor, add all but 3 tablespoons of the currants. Add the vinegar and sugar and process on low until smooth. Slowly drizzle in the olive oil and pulse until just combined, about 10-15 seconds. Season with salt and pepper to taste.
In the mixing bowl with the kale, add the cucumbers, parsley, vinaigrette and remaining currants. Stir and season with salt and pepper to taste. Remove to a large salad bowl and serve immediately
