All too often, food and wine pairings are rich, indulgent, and calorie-laden. But what if you also want to be health-conscious when you wine and dine? Take kale, one of nature’s superfoods. This cruciferous veggie has many wine lovers daunted due to its bitter flavor — especially in its raw form. Here’s an easy, healthy recipe for Crimini Mushroom Kale Salad with Pinot Noir.
Appetizer and salad courses are usually dominated by white and sparkling wines, but there’s no reason for red wine lovers to stick to convention. Salads can be adapted to pair with red wine with just a few “bridge” ingredients. For kale salad, the “bridge” to red wine is a hearty or meaty element, such as mushrooms or bacon.
The ingredients: Crimini mushrooms are sautéed in aged balsamic to tenderize and bring out a slightly sweet, almost caramelized note. The mushrooms’ meaty, umami flavor nicely compliments the earthy Pinot Noir. Note that aged balsamic is key, as it has a milder, less astringent flavor than young balsamic. Similarly, we lightly sautéed the tomatoes to temper their flavors and match the warmth of the Pinot Noir. We also recommend lacinato kale specifically for a red wine pairing, as it has a slightly milder flavor and is less fibrous than its curly kale cousin.
The cheese: Another excellent way to bridge the gap between salads and wine is to add a small amount of cheese. As a light-bodied wine, Pinot Noir pairs well with soft, creamy cheeses. Gorgonzola crumbles make an excellent Pinot-friendly partner in this salad.
The dressing: Pinot Noir and other red wines are less acidic than the crisp, dry whites normally paired with salad. For salad dressing not to overpower the Pinot Noir, it simply needs to be less acidic. Ensure the amount of oil is greater than or equal to the amount of acid in the dressing. In this recipe, we recommend a 1:1 ratio between extra virgin olive oil and the balsamic reduction.
Crimini Mushroom Kale Salad & Aged Balsamic Vinaigrette Paired with Pinot Noir
Serves 2
- 8 oz crimini mushrooms, sliced
- 6 oz cherry tomatoes, sliced
- 3 tbsp aged balsamic
- 1/4 c gorgonzola
- 1 bunch lacinato kale, washed and thinly sliced
- Olive oil
- Sea salt to taste
- Optional: sliced chicken or salmon
Instructions
In a small saucepan, simmer mushrooms and balsamic vinegar on a stove on low heat until tender, 8-10 minutes. Add in tomatoes and simmer for 4 more minutes or until the skins are are wrinkled but have not lost their entire form.
Remove mushroom-tomato mixture from heat and drain the liquid into a small bowl. This will form the basis of your vinaigrette. Add an amount of olive oil that is equal to the amount of liquid in the reduction. Season sea salt to taste.
Toss dressing with kale and top with mushrooms, tomatoes, and Gorgonzola.
Optional: for extra Pinot Pairing goodness, add chicken or salmon if desired.
Suggested pairing: Pinot Noir.