CHAMPAGNE VINAIGRETTE
A classic Champagne Vinaigrette recipe
Provided by Pat Neely
Categories Mustard Salad Dressing Vinegar Honey
Yield Makes 3/4 cup
Number Of Ingredients 9
Steps:
- Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.
NORDSTROM CAFE CHAMPAGNE VINAIGRETTE
This tastes almost identical to the dressing I had on the best salad of my life! That salad has arugula (any baby greens will do), crunchy dried apple slices, fresh green apple slices, pickled red onion, goat cheese crumbles, almond slivers, sunflower kernels, and cooked chicken chunks. So yummy!
Provided by mgd7161
Categories < 15 Mins
Time 10m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, use a whisk to combine all ingredients.
Nutrition Facts : Calories 93.3, Fat 10.1, SaturatedFat 1.4, Sodium 60, Carbohydrate 0.9, Sugar 0.8
ARTICHOKES CHILLED WITH CHAMPAGNE VINAIGRETTE
Make and share this Artichokes Chilled With Champagne Vinaigrette recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. Put about 2 inches of water in a large pot with garlic and lemon, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath.
- Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes.
- Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. (Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves.).
- (The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.).
- In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the herbs & shallots and slowly whisk in the olive oil. Season with salt and pepper to taste.
- (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.).
- Serve the artichokes with a martini glass with a bowl of vinaigrette to dip the leaves inches.
Nutrition Facts : Calories 155.4, Fat 7.1, SaturatedFat 1, Sodium 154.3, Carbohydrate 22.3, Fiber 9.7, Sugar 2.5, Protein 6.1
CHAMPAGNE DIJON VINAIGRETTE
This is a great vinaigrette. You can add dried herbs if you like. I especially like it with mixed vegetable/fruit salads. If champagne vinegar is not available, it is easily homemade with leftover champagne and a few week's setting time. Instructions are included.
Provided by sugarpea
Categories Salad Dressings
Time 5m
Yield 1 cup vinaigrette
Number Of Ingredients 5
Steps:
- Place all ingredients in a small glass jar and shake until oil is emulsified.
- May be kept in refrigerator up to 1 month.
- Homemade champagne vinegar can be done by storing leftover champagne in an open jar, at room temperature for a few weeks.
- It will turn into vinegar.
BUTTER LETTUCE WITH ORANGE MUSCAT CHAMPAGNE VINAIGRETTE
This simple recipe (with a few of my own embellishments) is printed on the side label of a bottle of Orange Muscat Champagne Vinegar from Trader Joes. I think a scattering of toasted pepitas would be extra nice. Posting the recipe for all those JoeHeads out there...you know who you are!
Provided by COOKGIRl
Categories Vegan
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Please note that all ingredient amounts are estimated.
- Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
- Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
- Divide and arrange on 4 salad plates.
- Garnish each serving with apple mint leaves and pepitas.
- Pass the dressing.
DOWN HOME CHAMPAGNE VINAIGRETTE
Gina Neely says this is her go to recipe when she makes bean salad. This gives a nice fresh, zippy flavor to whatever she adds it to! From Down Home with the Neely's cookbook.
Provided by Sharon123
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Whisk together the garlic, mustard, champagne vinegar, lemon juice, honey, hot sauce, salt and pepper in a large bowl.
- Slowly whisk in the oil until the dressing is emulsified.
- Or you can place all the ingredients in a blender or food processor and puree until smooth. Enjoy!
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