We’re Cooking, and Tasting: Chilled Rose with a Summer Salad

rose and salad

It was all about summertime Rose wine this week on D:The Broadcast so decided to share a tasty salad perfect for Rose pairing just in time for the weekend. I am all about rose right now…I was on a mission at the barrel auction at Auction Napa Valley to try the latest Rose from the region, and will have a full list of suggestions on Sidedish next week, but for now here are a few recipes to pair with a gorgeous Rose of Syrah from Napa, or Pinot Noir from Sonoma or Willamette, Garnacha from Spain, or a classic Rhone blend from the South of France.


Summer Salad
8 ounce baby Romaine and spring mix lettuce, washed well
2 tablespoons Radish sprouts or baby Arugula (a peppery green), chopped
2 tablespoons fresh basil, torn
1 tablespoon fresh dill, chopped
1/2 English cucumber, sliced thin and cut into half moons
10 strawberries, hulled and sliced
5 sweet grape tomatoes, sliced in half
1 avocado, sliced and chopped
1/2 cup crumbled feta cheese (optional)
Juice of half a lemon
Sprinkle salt and freshly ground pepper

For the dressing:
1/4 cup basil infused olive oil or regular olive oil (we found a basil infused oil at the St. Helena Olive Oil Co that we love)
1/2 teaspoon Dijon mustard
Pinch of fresh dill
2 tablespoons white balsamic vinegar
juice of 1/2 lemon
1/4 minced shallot

Layer all the salad ingredients into a large bowl except the avocado and cheese. Cut the avocado and scoop into a bowl then squeeze lemon over and set aside until ready to serve. Whisk together the ingredients for the dressing and drizzle over the salad and toss together. Add the avocado and gently toss into the salad. Sprinkle on the cheese and serve with an ice cold Rose.