Food Republic has partnered with Bridlewood Estate Winery to bring you some great entertaining and cooking posts. Next up is Sydney Kramer of The Crepes of Wrath sharing a recipe for a light summer salad. Sydney and The Crepes of Wrath can be found on Facebook, Twitter and Instagram.
A wine glass – made frosty by the cool, crisp Chardonnay within – is the only thing I want to see on my table in the hot summer months. There's nothing as inviting and as rejuvenating as a chilled glass of white wine, and pairing it with a light seafood salad, tossed simply with some vegetables and olive oil. Use the freshest seafood you can find (I like this Cape Cod squid, myself) and match the dish with a smooth, citrus-leaning white wine – I like this Bridlewood Chardonnay. The heat from the jalapeños, the acid from the lime juice and the richness of the olive oil come together for a meal that will leave you feeling satiated without feeling stuffed, and the Bridlewood Chardonnay is the perfect refreshing white wine to wash it all down.
- 1 pound fresh squid, cleaned
- 2 shallots, finely chopped
- 2 jalapeño peppers, minced
- juice of 2 limes
- 1 red or orange bell pepper, finely chopped
- 2 tablespoons cilantro, roughly chopped
- 2-3 tablespoons olive oil
- 1 avocado, cubed
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- Halve the squid tentacles and cut the tops into 1/2-inch thick rings. Bring a large pot of salted water to a boil, then add the squid and cook for 60-90 seconds, until opaque. Remove the squid and place in an ice bath to stop the squid from cooking any further. Drain and set aside.
- Combine shallots, jalapeños, lime juice, bell pepper, cilantro and olive oil and toss. Add in the cooked and chilled squid, avocado, salt and red pepper flakes. Toss and taste, then adjust for seasonings as you see fit.
- Serve alongside tortilla chips or crusty bread and a chilled glass of Bridlewood Chardonnay and enjoy!
This post is brought to you by our friends at Bridlewood Estate Winery.