Pairing: Aromatic Whites




SALAD

Marilyn’s Kale and Carrot Salad

 

This recipe was shared by my friend Linda Forrest.  It keeps in the refrigerator for several days and just gets better.
Serves four

  • 1 large bunch young, tender curly kale, such as Lacinato, stems removed and leaves finely sliced.
  • ¾ cup grated carrots
  • 1/3 cup roasted, salted sunflower seeds

Note:  For crush lunches, I often added chopped red pepper and chopped red onion for more crunch.

Dressing:

  • ¼ cup mayonnaise (we now prefer Vegenaise, available in Health Food stores.  It is reduced fat and has no cholesterol).
  • 1 T soy sauce
  • 1 ½ to 2 T rice vinegar plus 1 T lemon juice
  • 1 T sesame oil
  • 1 clove garlic, minced
  • 1 T minced peeled  fresh ginger
  • ¼ ts cayenne pepper
  • ½ ts ground cumin

Salt to taste best added after flavors meld.
Mix and refrigerate overnight for best flavor.



 

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PAIRING - AROMATIC WHITES

PAIRING - CHARDONNAY

PAIRING - PINOT NOIR

PAIRING - ROSÉ



2017-11-07T20:14:45+00:00