The cure for Chicago's scorching weather? Rosé! Chef Kevin McMullen from Fountainhead and The Northman on Chicago's North Side is here to show us a delicious recipe to pair with rosé and its even trendier cousin, rosé cider.
Chicago's First Cider Pub and Bistro
4337 N. Lincoln, Chicago, IL 60618, (773) 935-2255
Hours: Monday: 4pm-12am, Tuesday - Friday: 4pm-2am, Saturday: 12pm-3am Sunday: 12pm-2am
A craft beer and whiskey-focused bar and restaurant in Ravenswood.
1970 W. Montrose, Chicago, IL 60613, (773) 697-8204
Hours: Monday-Friday: 4pm-2am, Saturday: 11am-3am, Sunday: 11am-2am
The Northman's Tomato & Grilled Peach Salad with Cider Vinaigrette
- 4 small to medium heirloom tomatoes
- 1/4 cup solera sherry vinegar (if you can't find, sub balsamic reduction)
- 2 large peaches
- 1/4 cup olive oil
- 4 cloves garlic
- 1 sprig thyme
- 1/4 tsp black pepper (toasted, and ground)
- 1/2 cup rosé cider
- 1 tsp kosher salt
- 1 tsp sugar
- 4 pc turmeric tuile (180g//3/4 cup sugar, 3 egg whites, 120g//1/2 cup melted butter, 120g//1/2 cup APF, 3g//.6 teaspoons turmeric, 2g//.4 teaspoons salt - mix all ingredients, spread thin and bake at 350 degrees until crispy)
- 1/2 cup halloumi cheese, pan seared, cut into cubes
- 6 basil leaves, torn into small pieces
- To make vinaigrette, roast garlic cloves in 1 tbsp, olive oil, and thyme until golden brown and fragrant. Blend roasted garlic with sherry vinegar, add rosé cider, salt, and sugar.
- Cut tomato into quarters, smaller if the tomatoes are on the larger side
- Slice the peaches into similarly-sized slivers
- Toss peaches in 1 tbsp of olive oil, add black pepper
- Grill peaches until you have nice grill marks. Remove from heat.
- Once peaches are cooled to room temp, mix peaches and tomatoes, add vinaigrette, and plate.
- Garnish the dish with seared halloumi, turmeric tuiles, and torn basil
- Serve and enjoy!