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07.19.19
Madras curry and bright Meyer lemon give this easy-to-assemble chicken salad fragrance and flavor, while candied pecans lend it just the right amount of sweet crunch. Subtly smoky and lightly tangy, it's so good piled atop crusty sourdough baguette, rolled into picnic-ready wraps or neatly scooped into butter lettuce and endive "cups."
However you choose to serve it - straight out of the bowl perhaps - we strongly recommend a taste of silky-fresh Far Niente Chardonnay after each bite. Both the salad and the wine get brighter with each sip!
Meyer Lemon Chicken Salad
Wine Pairing: Far Niente Estate Bottled Chardonnay, Napa Valley
Ingredients:
Serves 4
1 whole cooked rotisserie chicken (4 cups chopped chicken)
1 cup aioli (or mayonnaise)
1 tablespoon Madras curry
1 teaspoon Meyer lemon zest
2 tablespoons Meyer lemon juice
1/2 cup chopped candied pecans (or your favorite nut)
½ cup diced celery
½ cup golden raisins, plumped
1 head butter lettuce, washed with leaves whole
1 teaspoon kosher salt
Method
Mix your chopped rotisserie chicken, aioli, curry powder, lemon zest, lemon juice, pecans, celery, & raisins in a large bowl. Taste and adjust seasoning with salt, pepper, and additional lemon juice as needed.
Pile freshly mixed salad atop a crusty sourdough or rustic country loaf, roll it up in spinach tortillas for picnic-ready wraps, serve it atop fresh butter lettuce or endive, or simply eat it straight from the bowl.
Pair with a deliciously cool and crisp glass of Far Niente Estate Bottled Chardonnay, and enjoy how both the salad and the wine brighten with each sip. Ahh, sweet summer simplicity.
11.02.20
It’s November and we’ve got food, wine and gratitude on the brain! A handful of our Far Niente Family team weighed in on favorite food and wine pairings that make them thankful for, well, food and wine! From simple classics to the food and wine combos that ignited their passion for wine, we’ve compiled their mouthwatering responses below.
LEARN MORE08.18.20
On the eve of our 2020 harvest, EnRoute Winemaker Michael Accurso penned this letter to all of our teams here at EnRoute and at the Far Niente Family of Wineries & Vineyards. We wanted to share his compelling, uplifting words with all of our winery family and friends.
LEARN MORE02.10.20
This Beef Tenderloin with Roasted Sweet Potatoes is a dreamy recipe to cook with your favorite culinary partner in crime. Inspired by the golden blooms of mustard sprouting up between our vineyard rows, Far Niente Chef Sarah Walz encased the tenderloin with toasted mustard seed to give it a Napa Valley twist. Slice it thin; top with our classic red wine shallot sauce.
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