Thursday, February 27, 2020

Recipe Thursday: Winter Salad

A salad may not seem intuitive in the winter, but if you include hearty ingredients and in-season produce, you can whip up a pleasantly satisfying winter meal in no time. This week we’re cooking up Seared Ahi Tuna with Roasted Winter Vegetable Israeli Couscous, courtesy of Running to the Kitchen. Sushi grade ahi tuna is served on top a bed of caramelized winter vegetables and then drizzled with a soy ginger glaze. 

Photo Credit: Running to the Kitchen

This dish goes exceptionally well with our Wine of the Week, Domaine Jean Fournier's Bourgogne Rouge. Lively and robust, this red burgundy doesn’t shy away from the umami-rich flavors in the dish. The rustic notes in the wine go great with the seared nature of the fresh tuna steak.

No comments:

Post a Comment