I feel like there is so many rich, indulgent dishes this time of the year that sometimes a hearty salad can be the perfect meal.
Prep-time 10 minutes
Total time 10 minutes
2 cups Tuscan kale, de-stemmed and chopped
15 brussel sprouts shredded
6 slices of crispy bacon chopped, optional for vegetarians
5 oz pomegranate seeds
1 cup shaved Parmesan
1/4 cup sliced almonds
1/3 cup tangerine or citrus flavored olive oil
1/4 cup champagne vinegar
1/2 tsp salt
In large bowl add kale, shaved brussel sprouts, bacon, pomegranate seeds, Parmesan and almonds and gently toss.
In medium bowl add champagne vinegar and salt, slowly whisk in tangerine olive oil. Whisk until incorporated
Pour dressing over salad and toss until mixed evenly
Want to Pair?
Let's pair some wine. I feel majority of wine drinkers may think salad and think white wine, rose... I am hear to say NO NO NO. The reason being, most whites and rose have some kind of acidity, I always use contrasting flavors and what stays on your palate is the dressing, which has acidity. So I recommend pairing a rich red that has no acidity. An aged Cabernet that is rich in dark fruit, chocolate and leather, a Syrah that has balanced tannins, some spice but rich in fruit.
Pair with Beer. For this pairing you don't want anything bright. Stay away from Sours and stick with whiskey barrel aged beers, such as a stout that has some sweetness.
Cocktail hour. I'm going to stick with a classic Old Fashion. The sweetness from the cherry and sugar cut's through the whiskey and contrasts the flavors of the acidic dressing. Yum!