#NWTW Falanghina with Calamari & Shrimp Salad

Minnesota Spring is so short-lived.  We seem to linger, locked in winter through April and suddenly it’s 80 degrees.  Maybe that’s why we jump to spring-like meals at the first hint that winter has lost its grip!  We had 6 inches of new snow overnight, and by the afternoon, a combination of snowplows and warm sun left us with blue skies and dry roads. Spring, time to think about big salads for dinner!

This week’s #NWTW wine is Falanghina, an Italian white from the Campania region.  Warm weather and volcanic soil produce a wine that has a full body but retains nice acidity. We paired ours with a calamari & shrimp salad, which worked perfectly.

Rich calamari and avocado love the full mouthfeel of this Falanghina

Rich calamari and avocado love the full mouthfeel of this Falanghina

Vini Alois Caulino Falanghina 2011 ($16 locally)
Eye: Deep, clear rich yellow
Nose: Floral, rich nose, a bit mineral.  Reminds me of Viognier
Mouth: Rich mouthfeel with bright acidity
The rich texture of this wine matched the creamy avocado and rich calamari in the salad.  A very nice pairing.

Vini Alois Falanghina: full body with bright acidity

Vini Alois Falanghina: full body with bright acidity

Calamari & Shrimp Dinner Salad
When you toss a salad, all the ingredients get lost (for photo purposes).  The solution?  A composed salad, à la Salad Niçoise.  Toss the greens in the dressing, then layer all the other ingredients artfully on top.  As you can see, our calamari & shrimp salad features cherry tomatoes, red onions, avocados, roasted corn and if you look closely, roasted poblano peppers.

Composed salad or tossed?  I like composed.

Composed salad or tossed? I like composed.

#NWTW encourages us to try new wines, new foods.  Great fun!

#NWTW encourages us to try new wines, new foods. Great fun!

Interested in joining the #NWTW group?  Search on Twitter, or check in with

Please Bring Me My Wine or

Confessions of a Wine Geek

Calamari & Shrimp Salad with Avocados, Roasted Corn & Poblano Peppers


Adapted from a Weight Watchers recipe
Ingredients

  • 8 oz. peeled & deveined uncooked shrimp, shells peeled, tails left on
  • 8 oz. calamari, uncooked
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground cumin
  • 1 cup corn – fresh frozen (thawed)
  • 1 medium poblano pepper, seeded & diced
  • 1/4 cup fresh cilantro, chopped
  • 1 head of romaine lettuce, torn or chopped
  • 1 cup grape tomatoes, cut in half
  • 1 medium Hass avocado, cubed
  • 1 small red onion, chopped
  • Pam cooking spray

Salad Dressing

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp water
  • 1 Tbsp fresh squeezed lime juice
  • freshly ground black pepper to your taste

Instructions

  • After prepping salad ingredients, heat a large skillet (I like cast iron) to medium-high
  • Spray with cooking spray, add shrimp, sprinkle with a bit of salt and cumin and cook until browned, about 3-4 minutes
  • Remove shrimp to a plate
  • Spray with cooking spray, add calamari, sprinkle with remainder of salt & cumin and cook until browned, about 2-3 minutes
  • Remove calamari to a plate
  • Roast the corn and poblano peppers together in the hot skillet, for 3-5 minutes, until nicely browned, then remove to a bowl
  • Whisk the dressing ingredients together in a large bowl
  • Toss the lettuce and cilantro in the dressing bowl
  • Assemble the salad on a large serving platter
  • Enjoy!

Comments
3 Responses to “#NWTW Falanghina with Calamari & Shrimp Salad”
  1. Gorgeous . . . salad and wine!

  2. Great stuff Jeff – glad you enjoyed and thanks for a brilliant recipe… I’m not much if a salad guy but might just give this one a go!

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