Let’s color up for spring – we’re so ready! New recipes are in at Goodtaste.tv; sizable salads that strive for edible excellence. Adding a light wine into the mix only ups the ante…
Hopfields, the self-described “place to sip and graze” gave the green light to their Salade Niçoise [below]. That’s organic butter lettuce, yellow fin tuna and fingerling potatoes in a delicious Dijon vinaigrette:
Talk about a salad we’re game for anytime – the aptly named Pac Man Kale Salad [below] from Austin’s Counter Culture. Take bit size pieces of kale, carrots and chia seeds prepared in a cream garlic dressing.
Goodtaste goes back with Chef Jack Gilmore of Jack Allen’s Kitchen. You can watch him in this short video as he demonstrates the proper procedure for his Heirloom Caprese Salad. Jack also just sent us a recipe for Country Club Fancy Chicken Salad, made with grilled achiote chicken, sliced figs, pears, spicy walnuts, crumbled bleu cheese — all in a scrumptious homemade champagne vinaigrette…
This last one was a newbie for us! A German Roasted Parsnip Salad with hazelnuts, blue cheese, and a wheat beer vinaigrette. Parsnips are an easy-to-work-with alternative to beets or butternut squash in a winter salad. They’re typically used in soups and salads in Germany. We’re happy to have this recipe from Jeremy and Jessica Nolen — authors of the New German Cooking cookbook.
Photo Credit: Jason Varney
And, not to be forgotten, a beauty from the wine country and acclaimed Brix restaurant…beautiful asparagus at it’s best from one of wine country’s best!
Crisp salads with garden fresh veggies and fun vinaigrettes call for bright, acidic wines to pair. I like an unoaked Chardonnay or Sauvignon Blanc, such as The Crossings (one of my faves) [left]. You should be able to find it at your local H-E-B.
Salads with meats that are spicy or fatty or salty would benefit from a Beaujolais. We want light, fruity wines that don’t compete or overpower the flavor of your protein.