Kale Salad

Pair with Long Meadow Ranch Chardonnay, Anderson Valley
  • 1/3 cup parmesan, finely grated
  • 1 bunch Lacinato Kale, de-stemmed and julienned
  • 1 clove garlic, minced
  • Pinch Chili Pequin
  • 1/2 tbsp Creole mustard (or mustard of your choice)
  • 1/3 cup EVOO
  • 1/2 lemon
  • Salt
  • Preheat oven to 375F.
  • On a silpat or parchment lined baking sheet, spread the parmesan in a thin layer. Bake for 13 minutes. Set aside and let cool.
  • Remove the hard core and stem from the kale and julienne.
  • In a small bowl, whisk the olive oil, lemon juice, mustard, garlic, Chili Pequin and salt.
  • Drizzle the dressing around the edges of an empty bowl. Add the kale and toss.
  • Garnish with pieces of cooled parmesan crisp and enjoy!