Hello again! I hope you had a wonderful week. To see previous wine pairing posts, click here
Well, it’s Friday, it’s hot and here in Canada, it’s a long weekend!! What better way to spend it than sitting on a cool patio or deck sipping chilled wine and eating cool salads? And tomorrow, I’m going to do just that with these 2 delicious salads thought up by Taryn Wa.
All the wines featured in this post are under $30.00 CAD (excluding GST).
Zucchini & Carrot Salad
1 Zucchini, shaved thinly on a mandolin or with a vegetable peeler
1 carrot, shaved thinly on a mandolin or with a vegetable peeler
Pinch of ground cumin, toasted
Pinch of preserved lemon, chopped finely
2 black cured olives, chopped roughly
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
pinch freshly ground black pepper
1 tbsp (15 ml) pistachio nuts, toasted and chopped roughly
2 tbsp (30 ml) feta cheese, cubed
2 tbsp (30 ml) mint, roughly chopped
- Toss all ingredients in a bowl, except for the pistachio, feta and mint. Adjust seasoning to taste, The preserved lemon, olives and feta are all salty, so you may not need salt.
- Garnish the salad with the pistachios, feta and mint.
Lurton Les Fumées Blances Sauvignon Blanc – France 00
Elegrant citrus, floral and smoky aromas lead to fresh kiwi,
melon and gooseberry flavours. Finely balanced with excellent
length on the finish, this is a wine that over-delivers for the price.
Casal Garcia Vinho Verde – Portugal 01
Fresh floral, citrus and green-apple notes mark
this light and delicate wine. The attack is juicy
and crisp with a light spritz on the palate. A
perfect picnic or patio sipper!
For this salad, we chose the Casal Garcia Vinho Verde
COCONUT LEMONGRASS SEAFOOD SALAD
1/2 stalk lemon grass, pounded
1 tbsp (15 ml) fish sauce
1/2 cup (125 ml) coconut milk
2 tsp (10 ml) sugar
1/2 thai chili, minced (optional)
juice of 1/2 a lime
- In a medium-sized saucepan, add lemon grass, fish sauce, coconut milk and sugar
- Bring to a boil, then turn down the heat and simmer for 5 to 10 minutes. Turn off heat and add chili. Cool sauce. Once colled, remove lemongrass and add lime juice. Set aside.
2 tbsp (30 ml) salt
2 garlic cloves, peeled and crushed
2-inch (5 cm) piece of ginger, peeled and sliced
1 lime, halved
1 lb (500 g) spot prawns, head and shells removed
1 lb (500 g) scallops, muscle removed
2 cups (500 ml) mixed greens
1/2 English cucumber, sliced
1/4 cup (60 ml) cherry tomatoes, halved
1/4 bunch cilantro leaves, roughly chopped
- Bring a medium-sized saucepan of water to a boil and add salt, garlic and ginger. Squeeze lime into water. Prepare a bowl of ice water and keep it by the pot.
- Add prawns and turn heat down to low, the water should be at barely a simmer. Poach prawns just until they are cooked, about 45 seconds to 1 minute. Remove prawns and immediately put in ice bath. Once the prawns are cool, remove from ice water, drain and dry them.
- Bring saucepan of water back to boil and repeat process with scallops. They will take about 1 to 2 minutes, depending on the size of the scallops
Mix 1 tbps (15 ml) dressing with prawns and scallops. Set aside. Pour a pool of the remaining dressing on your serving platter. Layer greens, cucumber and tomatoes over the dressing. Add prawns and scallops on the vegetables and garnish with cilantro.
Château de Sancerre – France – 00
Herbal, citrus and floral aromas lead to a rich,
round and nicely textured palate with crisp
acidity and subtle flavours or grapefruit, lemon
blossom and minerals
Louis Bouillot Crémant de Bourgogne
Perle D’Aurore Brut Rosé – France 01
Made using the traditional Champagne method,
this elegant and stylish sparkling rosé delivers
plenty of lively strawberry, redcurrant and
citrus flavours in a creamy, frothy texture.
For this salad, we chose the Louis Bouillot Crémant de Bourgogne Perle D’Aurore Brut Rosé
Looks delicious! I hope you enjoy these as much as I intend to.