A touch of richness or even sweetness will complement this fresh salad, but don’t forget the acidity to cut through the dish’s briny saltiness. Any of these three whites — a pinot grigio from Italy, a riesling from New York or a chenin blanc from France — will do the trick.
WATERCRESS, CHICKEN AND CITRUS SALAD
Whisk together 1 tablespoon fresh orange juice, 1 tablespoon red wine vinegar, 2 tablespoons olive oil and salt to taste; set vinaigrette aside. In a bowl, pile in 2 large bunches watercress, torn into bite-size pieces; 1 cup cooked, shredded chicken; segments from 2 tangerines; 1 cup jicama cut in matchsticks; 1/4 cup slivered green olives and 1/2 cup crumbled feta. Toss salad with the vinaigrette and serve. Makes: 2 servings
Recipe by Joe Gray
Pairings by Nate Redner, beverage director of Booth One, as told to Michael Austin:
2015 Venica & Venica Jesera, Collio, Friuli-Venezia Giulia, Italy: Slight skin contact lends richer flavors and textures to this pinot grigio, which has a nose of ruby red grapefruit, cantaloupe, dried pineapple and honey. The ripe fruit character plays well with the dish’s tart citrus, and briny olives and feta, bringing balance to every bite. Serve it slightly chilled.
2016 Red Tail Ridge Winery “Good Karma,” Finger Lakes, New York: This off-dry riesling shows notes of green apple, lime candy, honeycomb and lemon zest with just a touch of residual sugar to keep the salty feta from dominating. Plenty of mouthwatering acidity will help maintain freshness, and citrus notes echo the citrus vinaigrette.
2016 Champalou Vouvray, Loire Valley, France: This chenin blanc exhibits beautiful character, with notes of Bosc pear, jasmine, Meyer lemon and acacia. The floral aromas will work well with the salad’s relatively delicate ingredients. As with the previous wines, this bottle’s bright acidity will cut through the salty olives and feta cheese.