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Carrot Ribbon Salad

In the next edition of food and wine pairing for Cameron Hughes, we decided to focus on a lighter, fresh dish to be paired with Lot 305 a Torrontes blend that is perfect for summer. Salad was the theme dish, and instead of sticking to the standard leafy greens, I wanted to present a salad that was a bit different and held some great flavors and textures.

This dish is a bit more about technique and knife skills than actual cooking. The base of the salad is carrots, peeled into ribbons using a standard kitchen peeler. This makes for a beautiful display of orange carrot strips contrasted by the greens of the other vegetables. Adding to the carrot ribbons, I thinly sliced some English cucumber, jullianned some Fuji apples, and also thinly sliced some jalapeno (pictured are jalepeno ‘curls’ made by using a citrus peeler/zester). Lastly, to make this dish a bit more substantial, I cooked a chicken breast and shredded it for the top. Simply made by boiling a chicken breast (I seasoned the water with chicken stock, onion and white wine).

Keeping with the simple and fresh theme, the dressing was constructed to truly compliment the fruity and floral aromas of the wine. A light blend of fresh lemon juice, brown sugar, and good olive oil was mixed then lightly dressed the salad. This is a very simple and easy recipe. Perfect for lunch, dinner or any small pool party!