2026 Estate Wine Release
Grown on our Lake Chelan vineyard and released just once a year, our Estate wines are something special. Learn more about this year’s wines.
Spring vegetable salad Recipe
A note from Chef Aaron Tekulve
I love every season but spring might be my favorite in the Pacific Northwest. When you cook very seasonally you yearn for green vegetables. Come April or May the minute Yakima asparagus, sweet snap peas and spicy red radishes are at the farmers market it is time to celebrate this amazing time of the year. This salad compliments the Cairdeas Winery Picardan with the wine’s citrus notes and the excitement it gives your palate.
ROASTED SHALLOT VINAIGRETTE
Ingredients
- 2 Cups Shallot, roughly chopped
- 1 Tbsp Garlic, roughly chopped
- 2 Tbsp Grapeseed or rice bran oil
- 1/3 Cup Sherry vinegar
- 1 Cup Extra virgin olive oil, preferable Arbequina
Method
In a medium pot over medium heat add the grapeseed oil and then the shallots. Slowly sweat and then caramelize the shallots until they are golden brown. This should take about 10 minutes. Add the garlic to the pot and sweat for 1 minute and remove the pot from the heat and place the caramelized shallots and the sweated garlic in a blender. Let the shallots and garlic cool completely. Add the extra virgin olive oil and the sherry vinegar to the blend, place the lid on top and blend until very smooth. Reserve the vinaigrette in the fridge until needed.
Make about 1 ½ cups
SPRING VEGETABLE SALAD
Ingredients
Ingredients
- 2 Cups Asparagus, snapped, cut into 1 inch pieces
- 2 Cups Snap Peas, trimmed, cut in half
- ½ Cup Radish, cut into 8ths
- 2 Cups Broccolini, cut into half inch pieces
- ¼ Cup, Shallot, finely minced
- 1 Cup Roasted shallot vinaigrette, more if necessary (see recipe below)
- ½ Cup Mint, finely chopped
- 2 Cups Crumbled Chevre
Method
Place all vegetables in a large mixing bowl. Pour the roasted shallot vinaigrette and sprinkle the mint over the vegetables, season with salt and pepper and stir together. Check for seasoning and add additional vinaigrette and salt and pepper as needed.
Plating, garnish or serving instructions:
To plate place the fully dressed salad in a large serving bowl or about a cup and half per plate and garnish with crumbled chevre and enjoy!
Serves 4
