Martha Stewart has just added wine connoisseur to her already mile-long résumé. The food and lifestyle expert has launched Martha Stewart Wine Co. today, an online shop of curated wines hand-picked by Martha herself—available for purchase separately, in packs, or through a monthly membership option. “Wine has played an important role in that part of my life focused on entertaining and teaching others how to entertain,” Stewart said in a statement. “With the launch of this fabulous online wine shop, I am confident that we can teach consumers how to pour the right wine, and enjoy the right wine, at every occasion.”
In true Martha Stewart fashion, this is not just an online shop but a hub for those wanting to learn more about how to incorporate wine into everyday life. “Pour the right wine. Enjoy the right wine” is the motto on the site, and it’s all about educating yourself on how best to pair your vino with your meals. What to have with your favorite bolognese? A 2015 Bertoli Chianti, of course. And savory chicken piccata? A 2015 Cala de Poeti Pinot Grigio made with soft-crushed grapes. Below, we’re featuring an exclusive Martha Stewart springtime food pairing perfect for your next alfresco dinner party.
Pair with a 2016 Racine Côtes de Provence Rosé—a fruity and floral full wine produced by a family member of an acclaimed winemaking family in Burgundy.
2/3 cup olive oil, plus more for tuna
Juice of 2 lemons
2 tbsp. Dijon mustard
1 shallot, finely chopped
2 tsp. anchovy paste
1 tbsp. capers, finely chopped
Coarse salt and freshly ground pepper
8 large eggs
1/2 pound haricots verts, stem ends trimmed
2 tsp. rice wine vinegar
8 baby red potatoes
2 tsp. dry vermouth
1 head red leaf lettuce
1 head Boston lettuce
1/2 pint red cherry tomatoes
1/2 pint yellow cherry tomatoes
3 (6-ounce) jars imported tuna in olive oil, drained
1/2 cup Niçoise olives
In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Season with salt and pepper. Set aside.
Prepare an ice bath in a large bowl. Set aside. Place eggs in a medium saucepan and cover with several inches of cold water. Place the pan, uncovered, over high heat, stirring occasionally, until just before the water comes to a boil. Cover, turn off the heat, and cook for 12 minutes. Immediately transfer the eggs with a slotted spoon to ice bath. Let cool completely, about five minutes. Pat dry, one egg at a time; peel and halve. Set aside.
Prepare an ice bath. Fill a medium saucepan with salted water and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Immediately transfer beans, with slotted spoon, to ice bath. Drain well and pat dry. Drizzle with rice wine vinegar. Season with salt and pepper. Set aside.
Prepare an ice bath. Place potatoes in medium-sized pot. Cover with cold salted water. Bring to a boil and reduce heat to simmer. Cook until fork-tender, about 8 minutes. Immediately transfer potatoes with slotted spoon to ice bath. Drain well and pat dry. Cut in half lengthwise. Drizzle with vermouth. Season with salt and pepper. Set aside.
Toss lettuces with some of the anchovy-caper dressing and place on large serving platter. Toss potatoes, haricots verts, and cherry tomatoes separately with dressing and arrange over lettuce.
Arrange tuna over salad and drizzle with dressing. Garnish salad with eggs and Niçoise olives.