Trying to eat clean this winter, but still have superb wine pairings? Check out this nutrient-rich Tuscan kale Caesar salad with a crisp white wine.
Tom Gore Vineyards
Despite your first thought, white wine isn’t just warm weather, enjoy them as perfect cold weather sippers, too. If your resolution is to eat clean and boost your veggie intake, it can be hard to pair those lighter winter veggies with red wines. (Because we could never give up wine for a resolution.)
Tom Gore Vineyards has a collection of whites that are perfect for the season. Tom Gore himself gave the classic Caesar salad a revamp by adding a fried farm egg on top, crispy shiitake mushrooms and bold kale instead of romaine. So what’s the perfect pairing to that hearty, yet refreshing winter salad? Enter, the 2015 Tom Gore Vineyards Chardonnay ($14.99).
This bright white will give you hints of summer’s fruit that you have been missing this season, but its token characteristic is being so food-friendly with vegetables dishes. If you’re like us, kale can be difficult to pair with, but this bottle solves that problem.
2015 Tom Gore Vineyards Chardonnay ($14.99) – Wine is, essentially, a way to preserve the fruit of the summer to enjoy year-round. That’s a message Sonoma County grape farmer Tom Gore conveys loud and clear with his namesake Chardonnay. This fruit-forward wine is a great way to remember the fruit of the summer when it’s chilly outside, boasting aromas of tropical citrus, pineapple, and guava. It’s an affordable, food-friendly wine that’s particularly complementary for vegetables, which can be notoriously difficult to pair.
For another versatile winter white, check out the 2014 Blindfold California White ($32). With a blend of grapes to create warm flavors of grilled peaches, honeysuckle and toasted nuts, this wine is delicious paired with a chicken salad or vegetable curry.
- 2 cups quartered shiitake mushroom caps
- 2 tablespoons olive oil
- Salt and pepper
- 2 cups stale bread, cubed
- 2 tablespoons grated parmesan cheese
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 2 cloves garlic
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon anchovy paste (optional)
- ¾ cups olive oil
- 2 tablespoons water
- Salt and pepper to taste
- 8 cups Tuscan kale, tough stems removed, washed and cut into ¼ inch slices
- 1 tablespoon butter or olive oil
- 4 eggs
- Sale and pepper to taste
- Preheat oven to 400F.
- Line a rimmed baking sheet with foil and add 2 tablespoons olive oil and the mushrooms, salt and pepper. Toss to coat. Bake for 10-15 minutes, until crisp and golden. Remove from over and set aside to cool.
- Place cubed bread, 2 tablespoons olive oil and parmesan cheese on another lined baking sheet. Bake until crisp and golden, about 10 minutes, set aside to cool.
- Combine the garlic, mustard, lemon juice, red wine vinegar, anchovy paste in a blender or food processor and pulse on high until combined. Slowly add olive oil and water, then season with salt and pepper. The dressing should be thick but pourable.
- In a large skillet, add the butter or oil and fry the eggs, sunny side up, covering them to set the yolk.
- Place the kale, mushrooms and croutons in a salad bowl. Add the dressing to the salad and toss well. Plate onto 4 salad plates and top with the fired eggs and freshly ground pepper.