Please ensure Javascript is enabled for purposes of website accessibility

Winter White Salad with Cilantro-Lemon Vinaigrette

Winter White Salad with Cilantro-Lemon Vinaigrette

Accented with Zesty Citrus Pickled Shrimp  

It’s crisp, it’s fresh, it’s citrusy delicious!

Recipe by: Gabrielle

SERVES: 4-6 meal portions, 8-10 small plates

Wine Pairing:  2014 Pietro Family Cellars Sauvignon Blanc, Napa Valley

PREP TIME: 25 minutes TOTAL TIME: 25 minutes



  • 2 Tbsp. shallot, coarsely chopped
  • 2 tsp. garlic, coarsely chopped
  • ½ cup cilantro leaves, loosely packed (can substitute parsley or herb blend)
  • ½ cup GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
  • 2 Tbsp. rice wine vinegar
  • 1 tsp. lemon zest
  • 2 Tbsp. lemon juice, fresh
  • 2½ Tbsp. GC Napa Valley Natural Orange Infused Honey
  • 1 tsp. GC Napa Valley Natural Lime Finishing Sea Salt
  • ¼ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper


  • 3 Belgian endive heads, sliced thin
  • 1 lb. frisée heads (curly endive), torn into bite-size pieces
  • 2 celery stalks, sliced thin on the bias
  • 2 Granny Smith apples, cored, sliced ¼” pieces, then diced
  • 2 oz. Parmesan cheese, large shavings ½”- 1” wide
  • 1 tsp. GC Napa Valley Natural Lemon Tellicherry Pepper


  1. Cilantro-Lemon Vinaigrette: Put ingredients into a blender, blend until emulsified and allow to sit for 30 minutes at room temperature.
  2. In a large bowl toss the endive and frisée together. Just before service dress the greens with the Cilantro- Lemon Vinaigrette ensuring a little dressing is on all leaves.
  3. In separate bowls put the sliced celery and dices apples.
  4. Using a potato peeler, make large shavings of Parmesan cheese.


Arrange dressed greens on a plate. Top with celery and apple. Garnish with Parmesan cheese shavings and sprinkling of Lemon Tellicherry Pepper. Arrange a few Zesty Citrus Pickled Shrimp on top of the Winter White Salad for a stunning presentation.


See Recipe: Zesty Citrus Pickled Shrimp


  • 1 medium shallot
  • 1 garlic bulb
  • 1 bunch cilantro
  • 1  lemon
  • 3 Belgian endive heads
  • 1 lb. frisée (curly endive)
  • 1 bunch celery
  • 2 Granny Smith apples
  • 1 wedge 4 oz. Parmesan cheese
▼ Click here to download the recipe card