Caesar Dressing (Blended Oil, Anchovy, Garlic, Pepper, Worcestershire, Lemon, Fish Sauce, Dijon Mustard, Champagne Vinegar, Water, Salt, Egg) Crouton (flour, salt, water, yeast, evoo, pepper) Broccoli, Romaine, Garlic, White Beans, Parmigiano Reggiano, Chicken Confit (Chicken Leg, Salt, Brown Sugar, Smoked Paprika, Olive Oil)
How We Got Here:
The Caesar dressing is made in house using a VitaMix. This high powered blender helps emulsify the dressing and evenly distributes the garlic, mustard, anchovy, Parm-Reggiano, and vinegars. The result is a smooth and flavorful dressing that is the star of this dish. The chicken legs are cured in brown sugar, paprika, and salt overnight, air dried for 12 hours, and confit in olive oil at 200 degrees for 3 hours. This slow classic french cooking process results in chicken that falls off the bone. All the remaining ingredients are carefully prepped and packaged ready for you, the home cook to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: Martin Codax Albarino Rias Baixas
Premium Wine Recommendation: Pazo de Senorans Albarino Rias Baixas
A charred Caesar salad calls for a different wine than your typical Caesar salad due the flavors generated in the charring process as well as the chicken. A char will accentuate the broccoli flavor and a unoaked, high-acid white wine will act like a squeeze of lemon and brighten the entire dish. Accordingly, I recommend a Spanish white wine called Albarino. While historically, Spain is noted for its red wine portfolio, in recent years it has come into its own with white wines as well. The chicken, shallots and lemon are matched perfectly with the brightness of an Albarino which sees no oak barrel aging. Typically grown in northwest region of Spain where it was believed to have brought to the area by Monks in the 12th century. The Rias Baixas region of Spain has Albarino growing in 90% of its vineyards and is bordered on two sides by the Atlantic Ocean which keeps the region cool and damp, a necessary feature for high acid white wine grapes. Historically it was one of many grapes in the region combined to make a blended white wine. It came into its own as a single varietal in the late 1980’s. It is noted for its clean, crisp, ripe fruit aromas and flavors. You can now find this varietal in California, Washington and Oregon but the place to get the finest examples is Spain.
The recommended wine is Martin Codax Albarino Rias Baixas (Total Wine, PLCB and Whole Foods $12.99-$14.99) and is famed for its distinctive botanical aroma and citrus undertones hinting at peach and apricot. The aromas are floral and the bright acidity with hints of minerality captured in a light style of this wine lets the flavors of the dish shine through. This is a true food-friendly wine. One tip to consider – don’t let this wine sit in your collection after you buy it. It’s made to drink young and the fruit and minerality will disappear in just a few short years. So grab it, chill it and pour it with this great dish from the Chef.
The premium recommended wine will also be an Abarino but it’s the Pazo de Senorans Albarino Rias Baixas (PLCB $18.39). The owners of the estate are recognized as the main drivers of developing the Albarino grape as the star of the Rias Baixas region. They purchased the winery in 1979 which had some old Albarino vines and they became instrumental in the development of the varietal within the region. This version of Albarino has solid acidity behind pear, almond and white tea flavors along with ginger notes that make this a bit heftier than the Martin Codax Albarino, but still a great match for the dish.