Judith Henderson’s Wine & Country Living

This morning I noticed the Kale bushes in my garden bursting in large, curly green leaves. I got busy trim- ming the outer leaves from each bush to use in a suc- culent salad for dinner.

The two things I love about all leafy greens: the incredible color spray in every conceivable shade of green from near black to chartreuse and the leafy vegetable's ability to mimic the flavors it grows near.

In the case of the kale grown in my garden, bushing-up against lavender and heirloom lemon tomato lends a succu- lent calcium-rich, lemony-earthen flavor to the kale; perfect in Thai stir-fry and fresh chilled salads. If you haven't ever grown the versatile kale plant, it's easy to grow in late sum- mer to early fall, and even through a mild winter.

Notes for successful kale plants: start plants in late summer, grow in full sun or light shade in well-drained soil. Kale can reach 14-30 inches tall, depending on variety. Space plants 1 ½ to 3-feet apart. Keep soil moist until first frost in fall. After first frost, grow kale with no water except nature's own rain. When plants have developed a dozen tall leaves, harvest the outer leaves only and the plant will continue to grow, producing more leaves to trim.

I love making a Caesar-like salad using kale leaves dot- ted in toasted cubes of sourdough bread and golden curls of fresh parmesan cheese. A unique wine pairing with a salad of such incomparability might be the 2009 Cougar Crest Late Harvest Viognier wine, bottled in a sexy 350 milliliter split-bottle.

Unusual in flavor, this style viogner is usually paired as a dessert wine with something like key lime pie, but read- ers have been asking for my "Napa Roast Garlic Dressing" recipe, so I've paired the dressing with the '09 vintage for your enjoyment. There's something addictive about the '09 Late Harvest 's fruity-forwardness pleasingly clashing with the tangy kale leaf salad tossed in roast garlic dressing.

By the way, Cougar Crest winemaker/owner Deborah Hansen has kept this food-friendly Late Harvest Viognier at just $18 a bottle in the tasting room. Cougar Crest Winery, 50 Frenchtown Road, Walla Walla. 509-529-5980.

Napa Roast Garlic Dressing trade;

Serves 4

2-fresh organic raw eggs

1-cup grated parmesan cheese

2-teaspoons minced roast garlic

1-teaspoon fresh squeezed lemon juice

1-teaspoon Worcestershire sauce1-teaspoon cracked black pepper

1-tablespoon water

¾-cup natural olive oil

In a food processor, add egg and parmasan cheese; blend one minute. While machine runs, add next 5-ingredients; blend for one minute. Slowly add olive oil and blend one minute more until dressing becomes fluffy and thickened. Always refrigerate dressing after use. Pair dressing tossed in torn kale leaves and warm toasted sourdough croutons paired with a bottle of Cougar Crest 2009 Late Harvest Viognier.

Readers, until next week, "Eat Art, Drink Imagination!"

For more recipes, color photos and Moveable Feast Cater- ing ideas see: www.chefjudithhenderson.com