Tuesday, July 12, 2016

A Refreshing Wine Paired Perfectly with a Summer Salad

With summer in full, hot force, the thought of standing in front of a stove, oven or grill can sound painfully warm.  Making a light, refreshing and easy dish is key to summer dining.  Chef Sara Jenkins of acclaimed Porsena and Porchetta in New York City created a simple and delicious salad to pair with her friend's, Marco Caprai, wine--Grecante Grechetto. 

Grecante Grechetto from the Arnaldo Caprai winery, run by Marco Caprai, is a white wine made in the rolling hills of Umbria, Italy, from the indigenous Grechetto grape.  The refreshing, bright wine pairs well with a variety of dishes including seafood, chicken, vegetables, veal and salads. 

Inspired by the crisp, well-balanced Grecante Grechetto, Chef Sara Jenkins created a salad of purslane, cherry tomatoes and lentils (recipe below). If you can't find purslane in the store or your yard--yes, it is considered a weed, but a tasty one at that-- you can use baby arugula instead. 

Quick and easy, the salad and a glass of Grecante Grechetto won't make the heat go away, but it certainly is a tasty distraction.  

Salad of Purslane, Heirloom Cherry Tomatoes and Castelluccio
Lentils

Wine Pairing: Greccante Grechetto by Arnaldo Caprai

Serves 4-6

Ingredients
6 Tablespoons Umbrian extra virgin olive oil
1 Quart mixed heirloom cherry tomatoes
1 Bunch purslane or baby arugula
1 Cup cooked and drained Castelluccio lentils
2 Red scallions slivered
2 Tablespoons mild Italian red wine vinegar
Salt and pepper to taste

Directions
Slice the cherry tomatoes in halves or quarters and with the scallions toss with salt in the bottom of a salad bowl.  Add the lentils, purslane and toss with olive oil and vinegar.  Taste and adjust seasonings as necessary.  Serve immediately.


*Can substitute baby arugula for purslane

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