#Taste Chef Shane M. Chartrand’s Kale and Toasted Pumpkin Seed Salad paired with Fort Berens 2022 Riesling

Kale and Toasted Pumpkin Seed Salad

Serve with Fort Berens Riesling 2022

Serves 2

SALAD

1 lb baby kale leaves, divided
20 Brussels sprout leaves (from about 2 Brussels sprouts)
6 green onions, green parts only, cut into 1.5- to 2-inch lengths
Neutral-flavoured cooking oil (such as canola), for frying
1/2 tsp fleur de sel plus extra for seasoning
2 tbsp unsalted raw pumpkin seeds

DRESSING

2 tbsp cold-pressed canola oil or extra-virgin olive oil
1 tbsp finely grated lemon zest
Juice of 1/2 lemon
1/4 tsp salt

Make the salad: Bring a large pot of salted water to a rapid boil. Prepare an ice water bath (a large bowl filled with cold water and ice cubes).

Submerge about one-quarter of the kale leaves and all of the Brussels sprout leaves and green onions in the boiling water. Cook for about 30 seconds (you want the leaves to be tender but still resilient). Using a wire-mesh scoop or slotted spoon, transfer the blanched greens to the prepared ice water bath and submerge for about 30 seconds. Scoop out the cooled greens, shake off any excess liquid, and pat dry with a clean cloth or paper towel. Set aside.

Preheat a deep-fryer to 350 degrees F or pour about 3 inches of oil into a deep pot. Line a baking sheet with paper towel.

Immerse the remaining kale leaves in the hot oil (make sure the leaves are very dry so the oil won’t splatter too much). At first it will bubble vigorously but as the moisture cooks out, there will be less activity. Fry until the leaves turn medium brown around the edges, about 20 seconds (the leaves should be crunchy but still flexible). Using a wire mesh scoop or slotted spoon, scoop out the leaves and give them a gentle shake over the deep-fryer.

Turn the leaves out onto the prepared baking sheet. Season with the fleur de sel. Set aside.

In a dry cast iron or heavy sauté pan over medium heat, toast the pumpkin seeds just until light golden. Transfer toasted seeds to a plate.

Make the dressing: Whisk together the oil, lemon zest, lemon juice, and salt in a small bowl.

To serve, combine the deep-fried kale and blanched greens in a bowl. Drizzle with the dressing and gently toss to coat all of the greens. Turn out onto a nice platter and top with the toasted pumpkin seeds. Finish with a sprinkling of fleur de sel.

Fort Berens Riesling 2022

Wine Profile

TASTING NOTES
This aromatic Riesling showcases notes of fresh green apples, grapefruit, and elderflowers. It is beautifully balanced and slightly off-dry. Pair this crisp and refreshing wine with a wide array of dishes from Indian and Thai cuisine to beef or pork tacos.

PRODUCTION NOTES
100% Riesling

WINEMAKER NOTES
The majority of Riesling grapes were estate grown, with the balance from Naramata. The grapes were destemmed and crushed, then left on the skins for 12 hours before pressing. The juice was fermented cold to retain the natural fruit-forward aromas. The residual sugar was monitored regularly to determine when to stop the fermentation for optimal balance between sweetness and acidity. A 4-month maturation on the lees gave this terroir-driven Riesling additional mouthfeel.

FOOD PAIRING NOTES
This versatile and food-friendly Riesling pairs well with an array of dishes such as Indian or Thai curry, and beef or pork tacos. For something a little different, try it paired with fried tofu and a mild chili sauce.

Aging Enjoy now through 2024. This Riesling has the potential to age and develop for another 4 years or longer in optimal cellaring conditions.

$22.99 available online or at the winery

This recipe is from Chef Shane M. Chartrand, maskêkosihk (Enoch Cree Nation), Treaty 7 Territory.

Excerpted from tawâw Progressive Indigenous Cuisine by Shane M. Chartrand with Jennifer Cockrall-King.

tawâw [pronounced ta-WOW]:

Come in, you’re welcome, there’s room.

Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities.

This cookbook is available for sale in the Fort Berens tasting room and wherever you purchase books.

“Seeds are small miracles, the hope of springtime. And it’s no accident that I chose pumpkin seeds for this salad. We have been growing Cucurbita, the scientific name for the genus that includes squash, pumpkin, and gourds — along with corn and beans — for thousands of years. This is a vibrant salad, from the bright greens and purples of the kale to the sharp tang of the lemon in the dressing. Frying half of the kale gives it crunch, and blanching the other half tenderizes, providing a nice contrast.”

– Chef Shane M. Chartrand

Recipe, images, wine profile and bottle shots provided by Kim Lawton, Dog Leg Marketing.