2019-04-01 Taste and Travel International

Acquiesce Winery
http://www.whitewinewinery.com

Bokisch Vineyards
http://www.bokischvineyards.com

Klinker Brick Winery
http://www.klinkerbrickwinery.com

The Lucas Winery
http://www.lucaswinery.com

McCay Cellars
http://www.mccaycellars.com

Michael David

Winery

http://www.michaeldavidwinery.com

Oak Farm Vineyards

http://www.oakfarmvineyards.com

St. Jorge Winery

http://www.stjorgewinery.com

Wine & Roses Hotel

Restaurant Spa

http://www.winerose.com

SUSIE ELLISON is TASTE&TRAVEL’s Travel Editor. She

loves to eat, loves to read and loves to travel.

Visit

it

SERVES 4–6

Cauliflower, Broccoli

and Olive Salad

A SALAD of two humble veg gets a sprightly kick from briny

olives and a mustardy dressing. A high-acid red, such as

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Cauliflower Florets

4 cups

Broccoli Florets 4 cups

Pitted Black Olives

½ cup

Flat Leaf Parsley 1 cup,

roughly chopped

Dijon Mustard 1 Tbs

Garlic 1 small clove,

crushed

Fresh Thyme Leaves

1 tsp

Dry Mustard 1 tsp

Lemon Juice and Zest

of ½ a lemon

Extra Virgin Olive Oil

¾ cup

Salt and Freshly Ground

Black Pepper to taste

1 BLANCH the cauliflower and

broccoli florets in boiling water

for one minute then drain and

immediately submerge in cold

water to stop the cooking.

When cool, drain and blot

dry with paper towel. Place

in a bowl with the olives and

parsley.

2 MAKE a dressing by combining

the remaining ingredients with

a stick blender or whisk.

3 TOSS the salad with enough

of the dressing to coat well.

The salad can be served

immediately or left to stand

for an hour or so to let flavours

develop. Store any leftover

dressing in the fridge and use

within a week.

PHOTOS

THIS SPREAD

CLOCKWISE

FROM TOP LEFT

Vintage truck

at Oak Farm

Vineyards;

Tasting Lucas

wines; The

mansion at

Oak Farm

Vineyards.

APRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 31

U

S

A

LINGERING IN LODI QUENCH

Cook

it