Rosé Champagne

Pair the vibrant colors of spring produce with rosé Champagne’s salmon hue. But pink bubbles are more than just good looks: vibrant acid matches the tang of salad dressing while lees aging gives complexity and weight against the chicken.

Spring signals the return of the farmers market, when the season’s first harvest of tender greens and vegetables hit tables. Stack this soba noodle salad high with veggies, from asparagus, ramps, to pretty-in-pink watermelon radishes. Shred a rotisserie chicken on top for an extra kick of flavor and protein.

Serves 3-4; Time: 20 minutes


8 ounces buckwheat soba noodles
3 tablespoons sesame oil
2 tablespoons fresh ginger, grated
1/4 teaspoon red pepper chili flakes
1 lb. asparagus, trimmed and chopped into 1-inch pieces
1 cup radish greens, trimmed off radishes, cleaned and chopped
¼ cup ramps, chopped in ¼ inch pieces
1 1/2 cups snow peas
2 cups green cabbage, shredded
1 cup radishes, thin shaved (preferably watermelon)
1 cup red onion, thin sliced (using a mandolin)
1-2 cups rotisserie chicken (as desired), shredded
2 scallion strips, chopped for garnish

3 tablespoons sesame oil, toasted
2 tablespoons fresh lemon juice
2 tablespoons honey
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. In a large pot, boil water. Add soba noodles and cook until done, according to directions. Drain and transfer noodles to a large mixing bowl.

2. Heat a large skillet over medium-high heat. Add 3 tablespoons sesame oil. Once shimmering, add ginger, chili flakes, asparagus spears, radish greens, ramps, and snow peas. Cook 3-4 minutes until veggies are crisp-tender. Transfer ingredients to the large mixing bowl with soba noodles.

3. Add to the mixing bowl cabbage, radishes and red onion. Toss to combine. In a separate bowl, combine oil, lemon juice, honey, vinegar, salt, black pepper. Stir with a whisk. Add dressing to noodle and vegetable mixture, tossing to mix. Top with shredded rotisserie chicken and scallion to garnish.