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Raw Kale Salad with Champagne Vinaigrette

Enjoy this beautiful Summer Kale Salad originally prepared by Tablas Creek fan Lisa Weintraub (@dulce_de_lisa) as part of a fundraiser for the Cystic Fibrosis Foundation. She was kind enough to prepare the recipe so we could share with our fans. Simple and delicious. Enjoy!

Serves: 2
Prep Time: 20
Total Time: 20

Image of Raw Kale Salad with Champagne Vinaigrette


  • 1 Bunch Black Kale, Chopped.
  • 1 Fuji or Pink Lady Apple
  • ½ cup Diced Pitted Dates, Chopped
  • 5 tsp Olive Oil
  • 2 tsp Champagne Vinegar
  • ½ Lemon, Juiced.
  • 1 tsp Agave
  • ½ tsp Dijon Salt and Pepper
  • 2 Lemons, Juiced
  • ¼ tsp Salt (add more to taste)


  • Cut and combine ingredients for the salad.
  • In a separate bowl whisk together ingredients for the dressing.
  • Pour over salad and massage dressing into kale.
  • Allow to sit for 10 minutes before serving to break down the kale for ideal texture.
  • Add salt and pepper to taste.
  • Enjoy chilled with a glass of your favorite Tablas Creek Rosé.

Pairs With: Patelin de Tablas Rose, Dianthus