Heirloom Caprese Salad

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 01:00:00
Measurements: Imperial (US)

Heirloom Caprese Salad

The best Caprese salad around. Fresh from the farm ingredients are the real key. Use summer tomatoes if at all possible. Quality mozzarella, basil and olive oil are essential in this recipe.

Ingredients

  • 2 pounds mixed heirloom tomatoes or the best ripe tomatoes available
  • 8-ounce ball of mozzarella, preferably fresh or packed in water
  • Handful of fresh basil (smaller leaves look nicer)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon flaky sea salt or ¼ teaspoon kosher salt, to taste
  • Freshly ground black pepper

Directions

  • With a serrated knife, cut the tomatoes into ¼″ thick slices. Arrange them on a large serving platter, overlapping their edges and varying the shapes as best you can.
  • Cut the burrata or mozzarella into ¼″ to ½″ slices (burrata is tricky since the inside is so creamy; I cut it into ½″ slices and gently tugged the slices into smaller sections, see photos). Tuck the cheese around and underneath the tomatoes, dispersing it relatively evenly across the platter.
  • Sprinkle basil leaves all over, and tuck a few more into the crevices. Drizzle the olive oil over the salad. Sprinkle generously with salt and pepper.
  • For the best flavor (if you have the time), let the salad rest for 30 minutes so the tomatoes release some juices and the flavors have time to mingle. This salad is best served within a few hours. Leftovers will keep, covered and refrigerated, for up to 3 days.

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Scallops Recipe

Seared Scallops & Sweet Corn Salad

Scallops Recipe

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:20
Measurements: Imperial (US)

Seared Scallops & Sweet Corn Salad

From Mary Davidek

Ingredients

  • 4 Ears fresh sweet raw corn, husked
  • 2 Pints cherry tomatoes, halved
  • 1/2 Red onion, thinly sliced
  • 2 Radishes, thinly sliced
  • 4 tbsps Grapeseed oil
  • Juice of one lemon
  • 1 lb Large Scallops
  • 1 tbsp Butter
  • Salt and Pepper to taste

Directions

Salad

Cut the kernels of corn off the cob with a sharp knife.  Mix the raw corn with the halved cherry tomatoes, red onion and radish in a large bowl.  Whisk 3 tablespoons of grapeseed oil and all of the lemon juice together in a small bowl and drizzle over the corn mixture.  Season with salt and pepper to taste. Toss and coat.

Seared Scallops

Heat one tablespoon of butter and the one remaining table spoon grapeseed oil in a heavy-bottmed sauté pan over medium-high heat. Season the scallops with salt and pepper, then add them to the pan and cook until done, around 2 minutes a side.  Remove from the pan and divide among 4 plates, serve the salad on the side.

Serve this cool, fresh salad with a chilled Chardonnay such as our Napa Valley Reserve Chardonnay or “Bien Nacido” Chardonnay.

Adapted from Wine Spectator



Ahi Avocado Salad with Ponzu

Recipe Date: June 6th, 2018

Serving Size:

Cook Time:

Difficulty: Easy

Measurements: Imperial (US)

Ahi Avocado Salad with Ponzu

From Mary Davidek

Ingredients

1/2 cup soy sauce
3 tbsps water
2 tbsps rice vinegar
1 tbsp grated ginger
1 1/2 tsps lime juice (with zest to taste)

Directions

Mix well and pour over cubed Ahi and Avocado.

Chardonnay may not be the traditional go-to for Ahi salad, but, a bit of aging leveled off the acidity and the velvety texture of the avocado played off the creamy notes of the Chardonnay. This was a delicious and luxurious pairing.”

– Mary Davidek

See this recipe featured in Mary’s Food and Wine Blog: In Defense of a Napa Valley Hero