Chopped salads are ubiquitous to California bistros. They tend to be chopped relatively finely and made from practically any salad vegetable imaginable.
Cutting the salad items a little larger gives a distinct interchange of flavours and textures also offering a colourful visual appeal.
Spy Valley 2017 Chardonnay is beautifully in sync with the clean bright flavours of this salad and oak used in the subtle smoking of Aoraki Salmon.
We have teamed up with our friends at Spy Valley Wines to bring you a series of 3 simple but delicious recipes to pair up with one of their wines.
Find out more about Spy Valley Wines here.
1.) Boil your eggs for 7 minutes (if you are having eggs in your salad)
2.) Rinse your vegetables & chop them
3.) Toss vegetables together and break in chunks of the Aoraki Wholegrain Mustard & Mānuka Honey, hot smoked salmon
4.) Dress with olive oil & a hint of lemon juice to lightly accent the smoked salmon
5.) Enjoy with a glass of Spy Valley 2017 Chardonnay
Aoraki Wholegrain Mustard & Mānuka Honey hot smoked salmon
Spy Valley 2017 Chardonnay
4 x 7 minute boiled eggs
1 x telegraph Cucumber
1/2 iceberg lettuce
1 x red pepper
20 x black olives
20 x cherry tomatoes
200g carrot
200g green beans
100g red onion
100g celery
***Get creative – you can use any salad ingredients you like!
