For a less traditional but still healthy holiday dish, we came up with a Kale and King Crab Salad with parmesan and our Meyer Lemon Olive Oil. The lemon olive oil compliments the crab, and serves as a dressing for the salad. Pair with our Rutherford Fumé Blanc for a smooth finish. Our decadent Fumé Blanc echos the flavors in this dish: lively, bright, citrus, and texture rich. Our Meyer Lemon Olive Oil can be found in the Napa Taster and the Oil and Vinegar Set.
1 Bunch Organic Kale, Torn
1 Watermelon Radish, Thinly Sliced
1/2 c. Shaved Parmesan
Zest from 1 Meyer Lemon
1 btl. Meyer Lemon Olive Oil
1/2 lb. King Crab Legs, Removed from Shell
Salt and Pepper to Taste
In a medium-sized bowl, lightly dress the kale with Meyer Lemon Olive Oil, salt and pepper. Transfer to your favorite serving dish. Arrange radish and king crab around the salad. Grate lemon zest over the kale and sprinkle the shaved parmesan. Finish with a drizzle of oil and a little more salt and pepper to taste. Voila!
The ONEHOPE Team