Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Champagne Vinaigrette

By , from the Lynne Sampson Curry collection
Yield ⅔ cup


This bright and mild vinaigrette won’t mask the delicate flavors of tender lettuces like Bibb and mesclun mix. You can make it in advance in a glass jar with a lid to store and shake to remix just before using.


1 small shallot, very finely minced
3 Tbsp. Champagne vinegar
¼ tsp. fine sea salt
½ cup plus 1 tablespoon mild extra-virgin olive oil
~ Pinch of flaky salt, such as Maldon
~ Freshly ground black pepper


  1. Combine the shallot, vinegar, and fine sea salt in a jar. Secure the lid and shake until the salt dissolves. Add the olive oil, replace the lid, and shake vigorously until emulsified.
  2. To dress the salad, place washed and well-dried lettuces in a large mixing bowl. Shake the vinaigrette to remix and drizzle in a few tablespoons at a time, tossing until the lettuce leaves are lightly coated. Sprinkle on a pinch of coarse sea salt for crunch, add freshly ground black pepper to taste, and toss once more before serving immediately.

Related article: DIY Mother’s Day menu

orange twists

This content is from the Lynne Sampson Curry collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice