Sutto Prosecco & Holiday Salads!

carrot_webA glass of bubbly is a great way to start your Thanksgiving dinner! We’re digging on Sutto Prosecco (from our Top 9 Thanksgiving Wine List) — it’s fresh, vibrant, and a treat everyone will enjoy along with special holiday salads. Try pairing it with Edible Rhody’s Rainbow Carrot Salad with Toasted Cumin Vinaigrette, featured in their recent fall issue. 

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The Prosecco is a perfect match with the earthy sweet carrots, crunchy crisp radishes and salty/sweet feta cheese. The lively bubbles are a lively contrast to the flavors of the veggies and the savory qualities of the cumin vinaigrette.  A great way to start the meal!

RAINBOW CARROT SALAD WITH TOASTED CUMIN VINAIGRETTE
Ben Wood, WildWood Catering, Kingston

Thanksgiving falls right at a wonderful time of the New England harvest. Flavorful rainbow carrots are among the bounty. Serve this raw carrot salad at your feast as a vibrant contrast to the traditional Thanksgiving fare.

Salad:

2 pounds rainbow carrots, well-washed
¼ cup fresh chives, cleaned and chopped
¼ cup flat-leaf parsley, cleaned and chopped
6–8 Breakfast radishes
1 cup (¼ pound) Narragansett Creamery Salty Sea Feta, crumbled
Grated zest of ½ lemon
Kosher or sea salt
Freshly ground black pepper
Edible flowers (optional)

Dressing:

½ teaspoon ground cumin
3 tablespoon sugar
¼ cup apple cider vinegar
½ cup extra-virgin olive oil

For salad, trim carrot tops and, using a vegetable peeler, shave the carrots lengthwise into long, thin 3- to 4-inch ribbons. Place carrot ribbons into bowl. Toss in herbs with carrots. Slice radishes lengthwise as thin as possible; use mandolin if accessible.

For dressing, heat small skillet on medium heat for 1 minute, add ground cumin and cook for 1 minute, shaking pan constantly, or until cumin is slightly darkened and fragrant. In a small bowl add vinegar and sugar together, then whisk in toasted cumin and olive oil. Add a pinch of salt and pepper to taste.

To serve, season carrots and herbs with dressing just before serving and top with feta cheese, shaved radishes, a sprinkle of salt, pepper and lemon zest. Garnish with edible flowers if possible—we love Indie Growers in Bristol! Serves 6–8 people as a first course.

Enjoy this fun and creative dish! Cin Cin!

Cheers, 

The Bottles Team

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