Skip to content

Muscadet and Kale Salad

November 20, 2010

There is a salad my friend makes and the flavor profile reminds me of oysters so I imagine it would go quite well with a Muscadet. A simple salad that need not be particularly expensive (though farmer’s market Dinosaur Kale surely made a difference and a great olive oil would accomplish something as well) and a simple wine, great examples of which can be had for a song. Pictured is Dinosaur Kale.

Simply take raw Kale (preferably the Dinosaur variety), toss it with lemon juice, olive oil and sea salt and let it sit a few minutes for the acid in the lemon to break down the Kale a little bit.

Wine really isn’t needed to enjoy this but I’d go for Muscadet, Petit Chablis, Saint-Bris, Aligote; something high acid, unoaked and preferably with some notable autolysis derived character. As for beer maybe a saison, or Scneider Weiss makes a beer called Weisen Edel-Weisse, Hoegarten maybe. I dunno. A light stout/porter might work too, like Guiness.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: