Kale Salad with Tahini-Yogurt Dressing

Kale salad
Photo by Marshall Troy

Courtesy Scarlett Lindeman, chef/co-­owner, Cicatriz, Mexico City

At Cicatriz, this is called The Big Salad, an homage to the Seinfeld episode. Chef and Co-owner Scarlett Lindeman says the recipe is more of a guide to make use of what you have on hand, with hearty greens and creamy dressing as a base. In addition to the ingredients below, she may include wild rice, pickled onion and sprouted lentils. Feel free to use sliced hard-boiled eggs or warm poached ones instead of soft-boiled, too.

Three Salad Recipes that Pair Perfectly with Wine
Salad Ingredients
  • 6 ounces kale, ribs removed, thin sliced
  • 1 packed cup baby arugula or baby spinach
  • ½ cup fresh basil, mint or cilantro leaves
  • ½ small red onion, sliced paper-thin
  • 3 small cooked beets, diced
  • 2 avocados, pitted, peeled and sliced
  • ¼ cup toasted pumpkin seeds (pepitas), sunflower seeds or pine nuts
  • 4 soft-boiled eggs, peeled and halved
  • Tahini-Yogurt Dressing (ingredients and recipe below)
Salad Directions

In large bowl, combine kale, arugula, herbs and onion. Toss with just enough dressing to coat. Arrange beets, avocados and pepitas on top. When ready to serve, top with soft-boiled eggs. Serves 4.

Tahini-Yogurt Dressing Ingredients
  • 1 cup plain yogurt
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 small garlic clove, grated
  • 2 tablespoons white vinegar or lemon juice
  • 1 teaspoon honey
  • ½ teaspoon salt
Tahini-Yogurt Dressing Dressing

Whisk all ingredients in large bowl until smooth. Makes about 1½ cups.

Pair It

DeMorgenzon 2018 DMZ Rosé (Stellenbosch). The beets here—along with the salad’s overall heft invite a deeper-hued wine. This rosé, a blend of seven grapes, has ample acidity and bright red-berry flavors, with a mouthwatering finish of fresh citrus and tart strawberry.

Zanotto 2017 Col Fondo di Collina (Prosecco). Bottle-fermented on its lees, this unfiltered frizzante is a delicious example of the col fondo style of Prosecco, which roughly translates to “with sediment.” Jake Lindeman, the wine director at Cicatriz Café, says, “The lees amps up the nuttiness of the dressing, but there’s enough acidity to cut through its richness.”

Published on June 20, 2019
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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