Food & Wine - Roman Salad.
Ann Oliver, renowned local Adelaide Chef has produced three superb recipes that partner perfectly with our wines.The combination of bitter sweet is another terrific Chardonnay match, the slight sweet finish of a chardonnay the perfect foil for the mild bitterness of the leaves. This salad is incredibly simple and even those who immediately profess to hate bitter anything, once forced to try are instantly won over by its delicious and interesting taste and textures. There is a no trick to making a good bitter lettuce salad, but being ruthless when cleaning the lettuce means that you throw out half of what you buy. The outer leaves of bitter lettuce are simple too tough and too bitter to ever be enjoyable. Washing lettuce the day before you want to use it is a good way of making sure that it is crisp and dry without mangling it in a salad spinner. Like oils, honeys vary enormously in taste and quality. Hog Bay Apiary honey is from South Australia’s Kangaroo Island worth paying a little extra for.
for the dressing-
1 clove of garlic peeled and cored
2 pinches of sea salt
50g Hog Bay honey
25g whole grain mustard
125g your favourite extra virgin
black pepper freshly ground
50g fresh strained lemon juice 1 bundle of endive (3 heads) ruthlessly trimmed, washed, crisped and dried 1 bunch chervil (or similar delicate herb) plucked
for the dressing
Macerate the garlic and salt to a paste and scrape it into a bowl large enough
to hold all of the ingredients. Weigh the remaining ingredients into the
bowl and whisk everything together until it is emulsified.
Just before serving toss the endive and half of the chervil through the dressing, plate and scatter the remaining chervil over the top.