Radicc-ulous Salad-Monday Wines

I don’t mean to brag, but I have been given the title of the “Salad Queen.”  I know, you’re jealous.  I am sure it is not exclusive, so no need to panic.  You, too, can be given that accolade by your significant other. In all seriousness, I love to make salads.  I don’t plan in advance too often; it is a matter of seeing what I have in the house.

I try to play off moods, season, and pairing.  Usually it begins with a green, then some sort of texture(veggies, fruit, nuts, seeds), sometimes an accent (cheese, bacon,) and then a dressing that compliments.  Dressing is some sort of oil or fat and an acid (lemon, vinegar), salt and pepper, often an emulsifier (Dijon usually) and sometimes a specific flavor (herb, jam, juice, etc.)

Last night I made, what I would consider, one of the best.  I’ve mentioned before that I kind of enjoy the challenge of a somewhat empty fridge.  Less waste, more effort.  I was marinating chicken with the Cornell recipe.  I had always referred to it as “Grandma’s chicken” because it was what my grandmother had made all the time.  A friend pointed out the similarity to the Cornell chicken and I found myself corrected.  Regardless, it is an easy, tasty, versatile recipe that is always a hit.

Digging through my empty fridge, I found dandelion greens, radicchio, carrots.  I decided to roast the carrots and do a play on the salad at St. Philip.

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Radicc-ulous Salad

Dandelion Greens (or any you have)

Chopped Radicchio (or another bitter green)

Roasted and cooled carrots (oil and salt at 350 for about 30 minutes)

Pistachios (or pumpkin seeds or similar)

Feta (or goat or similar)

Olive oil drizzle, salt, pepper, and a generous squeeze of Meyer (or regular) lemon.

Oh my.  I enjoyed every single bite.

We paired it with a Rosé from the Languedoc region: 2014 Côté Mas 2012 Rosé Aurore*.  The blend is 50% Grenache, 30% Cinsault, 20% Syrah. A beautiful salmon pink, the nose was tart red fruit and floral.  A nice amount of acid making it lovely by itself and a great compliment to the food.  When I initially tasted it, I found it to lean towards the floral, specifically lavender.  With the food, it became silky and the fruit notes awakened.  A great value at around $12, this is one I would drink all summer long.

I mentioned before that I rarely planned salads.  This is one I will plan to repeat, for sure, and, although you could go in many directions with the wine, I see no reason to stray from this pairing. Happy Monday!

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*{This wine was received as a media sample from Gregory White PR.  Thoughts and opinions are my own and I received no further compensation.}

 

Posted by

Wine lover. Oenophile. Wanna-be-sommelier. Mom. Mommy. MA-MAAAAA!!!!!! Grocery shopper, budding nutritionist, dish scrubber, meat cutter. My love of wine started in my mid-twenties. I have no formal training, just a decent palatte and a desire to learn. And I am pretty good in the kitchen. The more I learn, the greater the desire to educate myself through articles, blogs, travel, and surrounding myself with others who like to discuss wine. When things calm down (what's that?) in my life, I may choose a formal education in the arena, but for now, I will taste, share, and taste some more. My descriptors may or may not be "correct." My pairings may wow, surprise, or may not "work." But, the best learning is through trial and error, right? Especially when the "trial" means drinking more wine. So, if you are up for a little wisdom about wine, and a lot of wine-induced wisdom, come along for the ride

7 thoughts on “Radicc-ulous Salad-Monday Wines

  1. I had that wine at Aquitaine Wine Bar and Bistro in San Franisco recently, and my husband Dan and I loved it. They serve it during happy hour along with several dishes that are discounted. We enjoyed it with a pot of piping hot mussels and grilled bread. It’s one of my new top 10 good value restaurants in SF!

    Liked by 1 person

  2. The Rosé was outstanding, At the $12.99 SRP for the 1L bottle, it was also an excellent QPR.

    Salad looks delicious! I think I know what I’m making for the Mother’s day! Cheers!

    Liked by 1 person

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