Classic Salad with Champagne Vinaigrette
Thomas J. Story
Elevate your greens with this bright and tangy Champagne vinaigrette. Perfect for a light lunch or as a refreshing starter, this simple salad is a celebration of fresh flavors.
This recipe, and others like it, can be found in the article “This West Hollywood Restaurant Will Transport You to the South of France.”
How to Make It
1
Make the vinaigrette: Add Dijon mustard, Champagne vinegar, and salt to a blender. With the machine running, slowly drizzle in the olive oil and neutral oil to emulsify. Taste and adjust salt if needed. Store extra vinaigrette in a sealed container in the fridge for up to a week.
2
Assemble the salad: In a mixing bowl, toss the salad greens with 2 tbsp of the vinaigrette and 1 tsp sea salt. Transfer to a serving bowl and sprinkle with chopped chives.
Ingredients
For the Champagne Vinaigrette
2 tbsp Dijon mustard
1 ½ cups Champagne vinegar
1 tsp salt
1 ½ cups cups olive oil
3 cups neutral oil (like vegetable or canola)
For the Salad
7 oz (about 6 cups) mixed salad greens
2 tbsp Champagne vinaigrette (from above)
1 tsp sea salt
1 tbsp chopped chives
Directions
1
Make the vinaigrette: Add Dijon mustard, Champagne vinegar, and salt to a blender. With the machine running, slowly drizzle in the olive oil and neutral oil to emulsify. Taste and adjust salt if needed. Store extra vinaigrette in a sealed container in the fridge for up to a week.
2
Assemble the salad: In a mixing bowl, toss the salad greens with 2 tbsp of the vinaigrette and 1 tsp sea salt. Transfer to a serving bowl and sprinkle with chopped chives.
