Pairing by Chef John Frabotta of Ducey’s Restaurant.
The poached shrimp has a buttery body that pairs beautifully with our Cuvee Blanc. Using the champagne vinegar adds a lightness to the salad dressing that is bright because of the infusion of lemon and orange citrus acidity.
1/2 cup dry white wine
1 pound shelled, deveined shrimp (12 to 15 per lb.)
1 teaspoon finely grated lemon peel
1/4 cup lemon juice
1 tablespoon minced shallot
About 1/4 teaspoon salt
About 1/8 teaspoon pepper
3/4 cup orange-infused olive oil or 3/4 cup extra-virgin olive oil plus 1/2 teaspoon finely grated orange peel
1/2 cup champagne vinegar
12 cups bite-size pieces mixed greens
1/2 cup halved cherry tomatoes
1/2 cup sliced and peeled cucumber
1 cup sliced onion
1/2 cup Panko crumbs
1. In a large frying pan over medium-high heat, bring white wine and 1 cup water to a simmer. Add shrimp; reduce heat to keep liquid barely simmering until shrimp is cooked through, about 6 minutes. Drain and cut shrimp in half lengthwise.
2. In a small bowl, combine lemon peel, juice, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; let stand at least 15 minutes. Whisk in champagne vinaigrette and olive oil.
3. Coat the onion in panko crumbs. Stir fry the onion in a tablespoon of olive oil.
4. In a large serving bowl, mix lettuce, tomatoes, cucumber and shrimp with enough lemon-orange champagne vinaigrette to coat. Save extra vinaigrette for another use. Divide mixture among four plates. Top with crispy onion, if using.
Chef’s salad tips:
Buy fresh. Inspect the lettuce for browning, wilting, dried spots, or other signs of age. You want leaves to be bright, crisp, and moist.
Dry the leaves. Water wilts greens and dilutes dressing. A toss with a few paper towels picks up the moisture left by most salad spinners.
Match greens with the right dressing. Butter lettuce and tender spring greens are best when gently coated with a lightly acidic dressing. Heavier greens can stand up to big flavors and stronger acids.
Make it bite-size. Cut all your ingredients roughly the same size. This makes the salad easier to eat and keeps attention on the flavor.
Let the flavors mix. When making a dressing, let the acid (vinegar, lemon juice) absorb the seasonings (garlic, shallot, spices, herbs) for at least 15 minutes before adding the oil.
Check seasoning. Dip a leaf of lettuce into the dressing; it’ll give you a more accurate taste than sampling with a spoon.
Toss with your hands. No other tool is as gentle or gives you as much control.
2013 Cuvee Blanc