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Ginger
Syrup
Ginger Beef and Leeks
Glazed Chicken Thighs and Carrots
Blue Ginger
Gimlet
Michael Schlow's Chilled Shrimp & Cucumber Salad with Sweet & Spicy
Ginger Vinaigrette
WINE NOTES
Allende:
100% Tempranillo. Dual exposures of the DeGregorio
family vineyards result in two distinct microclimates. The vineyards
that face north-northwest produce grapes that are higher in acidity,
which gives the wine structure. The south-southeast-facing vineyards
produce grapes with ripe fruit aromas. Estate-bottled unfiltered.
Mumm: An original cuvee combining
nuance & finesse coming from Cordon Rouge grapes and power and fruit
from Pinot Noir. Delicate and smooth.
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Michael Schlow's
Chilled Shrimp & Cucumber Salad
with Sweet & Spicy Ginger Vinaigrette
Serves 4
- 1 large hot house cucumber, sliced thinly
into about 48 rounds (use a mandoline here, if you like)
- 20 small shrimp, cooked, sliced in half
lengthwise & chilled
- 1 large head frisee
- 1/4 cup mint leaves (about 16 large
leaves), torn
- 1 large carrot, sliced into fine julienne
Vinaigrette:
- 3 ounces olive oil
- 2 ounces Ginger Syrup
- 2 ounces rice vinegar
- 1/2 teaspoon chopped mint
- Pinch of togarashi or cayenne pepper
- 1/4 cup crushed peanuts, for garnish
- Kosher salt and freshly ground black pepper
In a large bowl, combine shrimp, frisee, mint
leaves and carrot. In a medium bowl, make vinaigrette by combining
olive oil, Ginger Syrup, rice vinegar, mint and togarashi. Check
flavor and season with salt and pepper if necessary. On 4 salad
plates, lay out cucumber rounds in overlapping circle on outer edge
of plate. Mound frisee salad in inner circle of each plate. Drizzle
vinaigrette over salad and garnish with crushed peanuts.
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