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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…