Spring Citrus Salad
Shaved Fennel, Persian Cucumber Ribbons, Watercress, Fried Chickpeas, Citrus Dressing
A Word From Chef Brian
This salad is meant to be a quick, flavorful, and easy dish. These spring ingredients are perfect together paired with our newest release 2023 Abby's Rose. At this time of the year, you will have many choices for citrus, so have fun and pick your favorites!
Wine Note From Chef Brian
Those of you that joined us for our February Dine in the Vines were treated to this composition salad that stole the show with our 2020 Estate Viognier!
Bringing together the annis note from the fennel and the fresh squeezed juice of the segmented citrus dressing was sublime with our Estate Viognier. Today I recreated this bright and delicious salad and paired it with our new unreleased 2023 Abby's Rosè and it was another magical paring.
Due to the very limited quantities of 2023 Abby's Rose, we are limiting each order to 6 bottles in order to give everyone a chance to try this amazing wine.
Ingredients - Serves 4
For the vinaigrette:
¼ cup white balsamic vinegar
½ cup EVOO
¼ cup juice from citrus
Salt and pepper to taste
For the salad:
1 large fennel shaved (save the frons for garnish)
2 Persian cucumbers cut into ribbons
1 bunch watercress cleaned, and large stems removed
1 large ruby red grapefruit segmented
2 Navel oranges segmented
1 Meyer lemon segmented
1 cup Channa Dal (Fried chickpeas) found in any Indian grocery store or online
Method
Whisk together the vinaigrette ingredients and season with salt and pepper to taste.
In a large mixing bowl combine the fennel, watercress, and cucumber with the vinaigrette. Toss well and season again with salt and pepper to taste.
Assembly
Distribute evenly among 4 large plates.