Wine Dharma

DharMag May 2015 Summer kale salad: recipe, ingredients and the perfect wine

Summer salad recipe: kale, peppers, Parmigiano and of course Prosciutto! This is a simple, minimal dish perfect for a quick and healthy lunch or a refreshing appetizer, if you are planning a bbq party.

Ingredients for making the summer kale

Recipe for 2

  • 120 g Kale
  • 2 French shallots
  • 1 orange pepper
  • 25 g fresh cilantro
  • 60 g Prosciutto
  • 120 g pomegranate bay
  • 120 g fried noodles
  • 50 g Parmigiano Reggiano
  • 2 eggs
  • 1 tablespoon mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon cold water
  • 125 ml olive oil

How to make a delicious summer kale salad

Finely chop the kale, chisel cut the cilantro, cut the peppers and onions into small cubes, then mix all ingredients together. Add the prosciutto (cut into ribbons), the pomegranate bay, fried noodles and grated Parmigiano. Cook eggs in the shell for 5 minutes or poach them.

To prepare the vinaigrette: mix the mayonnaise with soy sauce and water. Gently pour olive oil and whisk vigorously. Add the dressing to salad, and finish with an egg on top.

What wine goes best with this lovely kale salad?

Let’s uncork a salty, fruity white wine, with peach flavors, medium body and a light spicy final like the Albana from Diavoletto Winery.

If you want to pair a cocktail the never ending freshness of the Mojito is perfect.

Courtesy recipe of Lionel Flaget

Photo credits