Shredded Kale Salad | 2010 Riesling (July 2012)
Last week our 63rd Street Farm CSA Share included Kale, a form of cabbage that, in addition to being delicious, once chopped releases anitcarcinogens (sulforaphane & indole-3-carbinol). Seeking a meal that was equally well paired with our hot summer day we chose a salad and chilled glass of white wine. The following recipe also produces a wonderful shredded Brussels sprout salad (substitute walnuts for almonds).
- 4 tsp fresh lemon juice
- 1 tbls honey
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 2 tbls extra virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano
- 1/8 cup sliced almonds
Remove the stems from the Kale and shred. Combine the lemon juice, honey, salt, and pepper in a small bowl and then slowly whisk in the oil. Pour the dressing over the kale, add the Parmigiano-Reggiano & almonds and then toss until well mixed. We sought a complimentary pairing for the lemon in the salad and consequently selected our 2010 Dry Riesling (if you're a fan of the 2009 Dry Riesling get yours soon as only a few bottles remain).
- Date Published: 07/07/2012
- Categories: Dry Riesling