If you really want to model the niçoise, go ahead and add some poached potatoes, steamed green beans, and a hard-boiled egg to your plate. Or, simply follow the recipe below and enjoy an easy, enchanting afternoon lunch, preferably on a sunny porch alongside a glass of EnRoute Rosé, Facile à Boire. This brand-new Russian River Valley wine’s bright acidity and floral cherry blossom aromas tie the chicken salad’s tangy, savory and garden-fresh flavors together.
“Our EnRoute Russian River Rosé is fresh and fragrant, which makes it the best lunch wine,” says Chef Sarah. “Every sip makes me smile.”
We think this new sandwich and wine pairing might bring a smile to your lips, too.
Warm Chicken Salad Tartine
2 cups shredded rotisserie chicken, still warm
¼ cup chopped Castelvetrano olives
2 teaspoons capers, rinsed and chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
Fresh ground pepper
4 slices sourdough bread
Arugula, a handful or a heap, your call!
Maldon salt, or a large flake salt
Place warm shredded chicken in a bowl. Add chopped olives and capers, drizzle in your olive oil and red wine vinegar, and finish with about six cranks, or half a teaspoon, of fresh ground pepper. Toss with tongs to combine. Check your seasoning and adjust to taste. Set aside.
Heat a cast-iron pan over medium-high heat. Generously brush your bread with olive oil, toast for 30 seconds, then flip and repeat on the other side. Place your more toasted side up, pile generously with chicken salad, and sprinkle with your flaky Maldon salt to taste. Top with a mound of arugula, grab your fork and knife – or use your hands if you dare – and savor the crunch of savory rotisserie chicken, salty capers, tangy vinegar and fresh arugula. Pour a lunchtime glass of EnRoute Rosé for added brightness and perfume and enjoy how all the flavors come together!
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 MORE
What to pair with crisp days and cool nights? A single-vineyard Pinot Noir with rich autumn flavors alongside a pomegranate-glazed duck breast with wild mushroom polenta. Cheers to Autumn Pinot pairings that tick off all the fall flavor check boxes.LEARN MORE