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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Category: Salad

Cherry Blossom Shrimp Salad

Bill Cooper

Serves 2.  (Easily multiplied to serve more.)

  •  5 T. mayonnaise

  • 1 T. Dijon mustard

  • 1 T. + 3 T. olive oil

  • 1 T. water

  • 1 c. cherry or plum tomatoes, halved

  • 4 c. mixed greens

  • ½ lb. large shrimp, peeled and deveined

  • ¾ c. panko breadcrumbs

Combine mayonnaise and Dijon in medium bowl.  In large salad bowl, whisk together 2 T. of the mixture, 1 T. oil and 1 T. water with salt and pepper to taste.  Add tomatoes and greens.  Pat shrimp dry.  Toss with mayo mixture in medium bowl to coat.  Put panko in a pie plate and press shrimp to coat both sides with crumbs.  Heat 3 T. oil in large skillet.  Add shrimp and cook, turning once, until golden, crisp, and cooked through.  Toss salad and divide between two plates.  Top with cooked shrimp.   

Accompany with Cooper-Garrod Chardonnay

Summer-ripe Salad

Bill Cooper

Serves 4

  • 1/4 c. canola oil

  • 2 T. white wine vinegar

  • 2 T. honey

  • 1/4 t. onion powder

  • 1/4 t. garlic salt

  • 1/2 t. poppy seeds

  • 3 large peaches

  • 2 c. diced cooked chicken

  • 1/2 c. diced red onion

  • 6 c. salad greens

  • 1/2 c. chopped walnuts

In a large bowl, whisk together oil, vinegar, honey, onion powder, garlic salt, and poppy seeds. Add fresh ground pepper to taste. In the same bowl, cut up 2 peaches into bite-size pieces. Add chicken and onion. Toss to coat. Cover and chill up to 2 hours. At serving time, arrange salad greens on plates. Top with chicken mixture and walnuts. Slice the remaining peach as garnish. (You can double the dressing and pass on the side.)

Serve with Cooper-Garrod Chardonnay

Mixed Greens and Duck Salad

Bill Cooper

Serves 2, can be doubled

  • 2 Tbsp. extra virgin olive oil

  • 1 Tbsp. white balsamic vinegar

  • 2 slices shallot, minced

  • Salt and fresh ground pepper

  • 2 boneless duck breasts

  • 1 tsp. butter

  • 6 c. mixed greens

  • 1/3 c. pomegranate Craisins

  • 1/3 c. crumbled blue cheese

  • 1⁄4 c. slivered almonds

In large bowl, whisk together oil, vinegar, shallot, salt and pepper. Heat butter in skillet over medium heat. Rinse duck breasts and pat dry; sprinkle with salt and pepper. Cook skin side down about 5 minutes, until skin is golden and crisp. Turn and cook about 5 minutes more. Meanwhile, toss remaining ingredients in bowl with dressing. Divide among two dinner plates. When duck is cooked through, drain on paper towels before slicing crosswise. Arrange atop plated salad; serve with crusty bread alongside.

Accompany with Cooper-Garrod Pinot Noir

Forbidden Rice and Quinoa Salad

Bill Cooper

Serves 4.

  • 1⁄4 c. black rice

  • 1⁄2 c. red quinoa

  • 1 bay leaf

  • 1⁄4 tsp. salt

  • 2 Tbsp. olive oil, divided

  • 3⁄4 c. finely chopped onion

  • 2 garlic cloves, minced

  • 1 tsp. cumin seeds

  • 1 1⁄2 Tbsp. lemon juice

  • 2 Tbsp. chopped cilantro

  • 2 Tbsp. chopped parsley

  • 1 Tbsp. chopped chives

  • 1 avocado, cut into chunks

  • 2 c. cubed, cooked chicken

Bring rice and 1⁄2 c. water to boil in small saucepan; reduce to simmer, cover, cook about 16 minutes for water to absorb. In medium saucepan, bring quinoa, bay leaf, salt, and 1 c. water to boil; reduce to simmer, cover, cook about 15 minutes until tender. Drain; return to hot pan. Cover and let sit 15 minutes. Discard bay leaf, fluff with fork, put in large bowl. Heat 1 Tbsp. olive oil in skillet; add onion, cook until soft, stirring some. Add garlic and cumin; cook 2 minutes, stirring often. Add to quinoa. Add rice and mix. Stir in 1 Tbsp. olive oil, lemon juice and fresh herbs. Salt and pepper to taste. Add avocado and chicken.

Accompany with Cooper-Garrod Syrah

A Salad for Chardonnay

Bill Cooper

Ingredients

  • 3 Tbsp. apple cider vinegar

  • 1 Tbsp. honey

  • 4 tsp. Dijon mustard

  • ¾ c. canola oil

  • 1 tsp. poppy seeds

  • Mixed spring greens

  • 2/3 c. candied walnuts, chopped

  • 2 pears, peeled and cut into ½” pieces

  • Blue Cheese optional

Whisk together vinegar, mustard and honey; gradually whisk in oil, then poppy seeds.  Place greens, walnuts, and pears in salad bowl – also blue cheese if you choose to.  Add enough dressing to toss - you may have extra.  Divide among 8 plates to serve. 

Accompany with Cooper-Garrod Chardonnay