For anybody that claims that rosé is only good for pounding poolside or from the back of boat, we respectfully beg to differ. Rosé often times taste its absolute best when paired with the right meal. Although rosé can be a wine for serious occasions, we tend to not to go that route and lean more into the carefree. This same mentality applies when we are pairing the rosé with food — think fun, light and flavorful. Dishes with certain fresh fruits work well, as do recipes that incorporate fish and seafood.
This salad recipe is the perfect starter course to any backyard BBQ and our Ricci rosé melds the summertime flavors together in a harmonious fusion. Trust us, you won’t be disappointed.
Ingredients (serves two)
• 1 head of Romaine lettuce
• 2 sliced strawberries
• 1 mango
• 10 large shrimp or prawns
• 1 mandarin orange
• 1 artisan sausage
• 1 avocado
• 1/2 cup olive oil
• 2 tbsp. balsamic vinegar
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 tsp. red pepper flakes
• 1/3 tbsp. paprika
• 1/3 tbsp. onion powder
• 1/3 tbsp. garlic powder
• 2 tbsp. pine nuts
Prep (30 minutes)
In two separate bowls, shred and divide Romaine lettuce. Divide evenly the strawberries, mandarin wedges, and avocado. Season shrimp w/ paprika, pepper flakes, onion and garlic powder. Drizzle with olive oil. Grill shrimp and sausage and let them cool. From the mango, cut thin slices and add to salad. Combine olive oil, balsamic vinegar, salt and pepper for dressing. Mix well and apply based on preference. Add sliced sausage, shrimp and sprinkle with pine nuts.
Enjoy!
