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.
Wine Pairing: Greccante Grechetto by Arnaldo Caprai
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
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.