This is one of our favorite summertime fares at the vineyard!
BBQ CHICKEN CAESAR SALAD
¾
Cup extra virgin olive oil
¼
Cup red wine vinegar
3
tablespoons coarse-grained mustard
4
large cloves minced garlic
2
½ tablespoons Worcestershire sauce
4
boneless skinless chicken breasts
1
large head romaine lettuce
4
roma tomatoes cut into wedges
Freshly
grated Parmesan cheese
Combine
& blend the first 5 ingredients. Remove ¾ cup of the mixture
and use to marinate chicken.
Refrigerate
for 1 hour or more. Discard used marinate.
Grill chicken breasts on an oak wood, charcoal or gas BBQ.
Cut romaine into 1 inch pieces and add to salad bowl. Add tomatoes and remaining oil & vinegar mixture and toss to coat all ingredients. Divide salad among 4 plates and top each with sliced grilled chicken breasts. Top with freshly grated Parmesan cheese. Serve immediately. Makes 4 portions
Recommended wine: Dunning Vineyards Chardonnay!
This wonderful delight makes a great appetizer! In summertime we share this with our guests when the vine-ripened tomatoes from the vineyard garden come in!
BRUSCHETTA
10-12
Fresh garden ripe tomatoes
4
Garlic cloves finely minced
2
Tablespoons minced shallots
½
Cup fresh basil leaves
2
Tablespoons balsamic vinegar
¼
Cup extra virgin olive oil
Salt
& coarsely ground black pepper
8
Thick slices of crusty country bread
Cut the fresh garden tomatoes into ¼ inch dices & place in a bowl. Toss with the minced garlic & shallots.
Chop the fresh basil coarsely & add to the tomatoes.
Add the balsamic vinegar, salt, pepper, and olive oil.
Toast the crusty bread & cut in half. Spoon the tomato mixture over the bread & serve immediately!
Makes 8 portions
Recommended wine: Any Dunning Vineyards wine!