Rosé & Little Gem Salad with Creamy Herb Vinaigrette
Nothing says summertime like a cold Rosé paired with a beautiful, fresh salad. The signature minerality of Fort Ross Vineyard comes through in our Rosé, complementing the creaminess of the dressing. Juicy acidity matches that of the vinaigrette, creating mouthwatering layers of flavor on the palate.
Little Gem Salad with Creamy Herb Vinaigrette
By Chef Laurence Jossel at NOPA
2 egg yolks
1/2 teaspoon minced garlic
1 tablespoon Dijon mustard
1/2 teaspoon minced anchovies
1 1/2 tablespoons muscatel vinegar (can also use white balsamic)
1 1/2 teaspoons Champagne vinegar
1/4 cup cream
2 tablespoons extra virgin olive oil
Pinch of salt
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons lemon juice
4-6 heads of Little Gem lettuces, washed cored, and separated into leaves
3 small heads red endive, washed, cored, and separated into spears
1/2 cup breadcrumbs, toasted until crisp in olive oil
1/2 cup grated Serena cheese, or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano
Chopped chives, for garnish
Chopped chervil, for garnish (optional)
1. For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.
2. Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.
3. To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don't form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.
Be sure to try this salad with the 2019 Fort Ross Rosé of Pinot Noir!