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Jordan winery garden merlot lettuce salad recipe 1845 web hero « back to recipes

Garden Merlot Lettuce Salad

Move over romaine, there’s a new favorite in the Jordan garden: Merlot lettuce. Aside from its gorgeous color, Merlot lettuce adds a rich, savory flavor to seasonal salads. Executive Chef Todd Knoll especially likes to combine it with other greens, both wild and cultivated, for a variety of flavors and textures. This crisp salad, balanced with silky pickled mushrooms and a savory vinaigrette, is a perfect summer pairing with Jordan Chardonnay.

Ingredients

  • Merlot lettuce

  • Purslane

  • Hearts of Palm

  • Pickled mushrooms

  • Arugula blossoms

  • Pickled mushroom vinaigrette

For the pickled mushrooms

  • 1 Tbsp grapeseed oil

  • 2 shallots, finely chopped

  • 1 tsp wild fennel pollen

  • 1 bay leaf

  • 10 black peppercorns

  • 3 marjoram sprigs

  • 1 tarragon sprig

  • 1 pound fresh mushrooms, wiped clean and cut or torn into bite-size pieces

  • ¼ cup Jordan Chardonnay

  • ⅓ cup seasoned rice wine vinegar

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 tsp honey

  • Sel gris to taste

Ingredients

  • Merlot lettuce

  • Purslane

  • Hearts of Palm

  • Pickled mushrooms

  • Arugula blossoms

  • Pickled mushroom vinaigrette

For the pickled mushrooms

  • 1 Tbsp grapeseed oil

  • 2 shallots, finely chopped

  • 1 tsp wild fennel pollen

  • 1 bay leaf

  • 10 black peppercorns

  • 3 marjoram sprigs

  • 1 tarragon sprig

  • 1 pound fresh mushrooms, wiped clean and cut or torn into bite-size pieces

  • ¼ cup Jordan Chardonnay

  • ⅓ cup seasoned rice wine vinegar

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 tsp honey

  • Sel gris to taste

Instructions

For the pickled mushrooms, heat a non-reactive sauté pan over medium-high heat. Film the pan with grapeseed oil, then add the shallots and fennel pollen. Stir the shallots for 30 seconds. Add the bay leaf, peppercorns, marjoram and tarragon to the pan and sauté for another 30 seconds. Add the mushrooms and increase the heat to high while stirring. Sauté the mushrooms until they are fully cooked through and most of the liquid has evaporated (6-8 minutes). Deglaze mushrooms with chardonnay and seasoned rice wine vinegar and reduce for 3 minutes. Add oil and honey, toss to coat, then drain mushrooms into a colander over a nonreactive bowl. Reserve the pickled mushrooms.

Adjust the mushroom-infused pickling liquid with salt, pepper and a touch of lemon juice to make the pickled mushroom vinaigrette.

To serve, combine all ingredients and toss with vinaigrette. Plate and serve with a glass of Jordan Chardonnay.

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