#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
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
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.
#NWTW encourages us to try new wines, new foods. Great fun!
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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!
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[…] winery worldwide. I’ve highlighted Vini Alois wines in a number of posts: Caiati and Settimo, Caulino, Campole. Today we’re highlighting Caulino Falanghina and Trebulanum […]
foodwineclick 
Gorgeous . . . salad and wine!
Thanks. Easy, too!
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!