Focus Magazine of SWFL Swimsuit Heat Wave | Page 181

Mango Caprese Salad Paired with Riesling
Yield: 4 servings

Servings: 8 to 10
Prep time: 15 minutes

3
large, ripe mangos, peeled, pitted and sliced

8
ounces fresh mozzarella cheese, sliced

3
tablespoons freshly squeezed lemon juice

3
tablespoons extra virgin olive oil

Sea salt and freshly ground pepper to taste

Snipped fresh basil leaves

Crusty toasted baguette slices
Place mango slices on platter, alternating with mozzarella slices.
Drizzle with lemon juice and oil, and season with salt and pepper.
Sprinkle with basil and serve with baguette slices.

Grilled Chipotle Caesar Salad Wedges Paired with Moscato

Bright Ideas for Al Fresco Entertaining

David Mirassou, wine expert and sixth generation of America’s
oldest winemaking family, offers up these tips:
• Pressed for time? Chill wine and other drinks in 10 minutes
when you layer ice and salt in a bucket, and then fill with cold
water.
• Want guests to keep track of their glasses? Dip the bottom
stem of wine glasses in chalkboard paint. Once dry, guests can
write their names in chalk or paint pens on their glasses.
• Looking for conversation starters? Use a chalkboard paper table runner to suggest food and wine pairings, and invite guests
to comment on them.
• Not sure which varietal goes with what food? Use this rule of
thumb: Pair lighter foods with lighter wines, and heartier foods
with heartier wines.

www.mirassou.com

Servings: 4
Prep time: 15 minutes
Cook time: about 30 minutes

3
cups 1/2-inch cubes of cornbread

1 1/2 tablespoons olive oil

1/2
cup good quality Caesar salad dressing

1
tablespoon Moscato

1
tablespoon fresh lime juice

1
teaspoon minced chipotle peppers in adobo sauce

1
large head romaine lettuce, cut into 4 wedges

1/2
cup diced tomato

1/2
cup crumbled Cotija cheese

Fresh cilantro leaves (optional)
Preheat oven to 375°F. Place cornbread cubes on baking sheet and
drizzle with olive oil; toss lightly to coat. Bake for 25 to 30 minutes
or until golden brown, stirring once or twice. Stir together Caesar
dressing, Moscato, lime juice and chipotle peppers in small bowl;
cover and refrigerate until ready to serve. Preheat grill to high,
adding wood chips if desired. Brush small amount of dressing mixture on cut sides of romaine. Place romaine, cut side down on grill.
Cook for 3 to 5 minutes or until lightly charred. Place on 4 salad
plates and drizzle with remaining dressing. Sprinkle with tomato,
cheese, cilantro and cornbread croutons.
Recipe tips:
• Puree the whole can of chipotle peppers. Freeze in ice cube trays
for future recipes.
• Try cooking romaine on a very smoky grill for a little extra flavor.
• No grill? No worries. This salad is great without the grilling step.

FOCUS of SWFL 2014 181