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Champagne Vinaigrette

By , from the Lynne Sampson Curry collection
Yield ⅔ cup

Introduction

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.

Ingredients

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

Steps

  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

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This content is from the Lynne Sampson Curry collection.

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