FFWSSignatureSOUPS & SALADS
Asparagus Salad with Ricotta Salata and
by Executive Chef Carlo Cavallo
This delicious and nutritious salad is as pleasing to the eye as it is to the palate. An excellent start to an excellent meal.
Pairing: Sauvignon Blanc
Ingredients for Dressing:
2 shallots, diced fine
2 tablespoons Champagne vinegar
2 tablespoons lemon juice
1 tablespoon of honey
salt to taste
1/3 cup extra virgin olive oil
4 tablespoons crème fraîche
Ingredients for Salad:
24 large asparagus spears, cleaned, poached al dente
2 radishes, sliced paper thin
3 ounces of ricotta salata cheese*, shaved thin
1 bunch of chives, thinly sliced
salt and pepper to taste
Directions for the Dressing:
To make the vinaigrette, whisk the shallots, vinegar, lemon juice, honey, and a pinch of salt. Then slowly whisk in the olive oil and crème fraîche.
Directions for the Salad:
Put the asparagus in a salad bowl, season with salt and pepper, and dress lightly with the vinaigrette. Divide the salad among 4 plates and top with the radish, shaved ricotta salata and chives.
*Ricotta salata is a variation of ricotta that has been pressed, salted and dried.
Chalk Hill Culinary Tour & Tasting
Tour the vineyards, our serene culinary garden, and then to the conservatory to enjoy a sit-down tasting of a selection of wines paired perfectly with small bites. For reservations, email us at Experiences@chalkhill.com
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Sauvignon Blanc - Featured