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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.

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