Kale Salad paired with the Carte Blanche Sandstone Seven

April 2, 2013

“I first had this salad at Lulu Wilson's in Aspen, it was so amazing, I had to try it on my own. Here is my version that pairs perfectly with the acidity and minerality of the Sandstone Seven” 1 large head of kale ( I prefer flat leaf version but either works) stalks removed and cut chiffonade 2 small garlic cloves minced Juice of 1 lemon plus one quarter 1/4 c good EVOO 1/4 toasted pine nuts 1/4 dried currants 1/2 c shredded Parmesan 1 T white and dark balsamic vinegars Salt and pepper For dressing: In a small bowl add EVOO, vinegars, garlic, and touch of salt and pepper, and squeeze the quarter of lemon, blend. In a salad bowl, add cut kale, squeeze whole lemon and gently massage kale for a minute with your hands to soften leaves. Add nuts, currants, and Parmesan. Mix well. Add dressing to salad and toss well. You may serve immediately, but I think it even tastes better the longer it sits...