An elegant well-bodied French-style vinaigrette is the perfect accompaniment for a simple bed of greens or a more elaborate salad with various vegetables. Our champagne vinaigrette is just that!
It is light, elegant, well-bodied, amazingly delicious, and incredibly versatile. Jazz up your salad game today and get whisking!
Need-to-Know
Essential Ingredients
- Extra Virgin Olive Oil
- Champagne Vinegar
- White Balsamic Vinegar
- Shallots
- Dijon Mustard
- Herbes de Provence
Three Parts Olive Oil and One Part Vinegar
The ratio of olive oil to vinegar is of prime importance when mastering a vinaigrette. The classic French-style vinaigrette requires a ratio of three parts extra virgin olive oil to one part vinegar.
For this recipe, we employ one extra tablespoon of white balsamic vinegar to add some extra zippiness. White balsamic vinegar has a natural sweetness rendering the addition of honey or maple syrup unnecessary and ensuring the acid-to-fat balance is maintained.
Mince the Shallots
A salad or dressing composed of large slices of raw onion produces a sharp and bitter flavor. Alternatively, shallots possess a softer, more palatable taste, even when served raw. Hence, shallots are primarily used as a staple in a French-style vinaigrette. Mince the shallots to avoid an unpleasing bite.
The “ciseler technique” is the best method to mince shallots. Watch this video to learn this technique.
Selection of Olive Oil
We recommend using a hand-picked, first cold-pressed extra virgin olive oil. The International Olive Council states that only the first cold-pressed olive oils are “extra virgin.” However, the law permits a company to label the olive oil as “first pressed” or “cold-pressed,” but this does not mean they are “extra virgin.” I know, it’s a bit confusing. So, let’s break it down:
- First pressed means the olives were crushed and pressed only one time, and generally, the olive oil extracted from the first press is of the highest quality.
- Cold-pressed means that the olives never exceed a temperature of approximately 80 degrees Fahrenheit during the pressing process, ensuring a higher quality product.
So, the term “first cold-pressed” means that both these quality standards are adhered to. With all the articles in the news about faux olive oils, make sure yours is the “real deal.” How may you ask? Read up on your brands or purchase from local farmers. They should be deep amber and are very rich in flavor!
How to Eat It
- Toss up our Spinach and Strawberry Salad with Champagne Vinaigrette
- Mix it with this Cabbage Slaw
- Drizzle it over this Nicoise Salad (https://themodernproper.com/easy-nicoise-salad)
Storage
Store leftover vinaigrette in the refrigerator and consume it for up to 2 weeks. Be sure to allow it to warm to room temperature before re-serving as the oil will solidify in the refrigerator.
Purge Your Fridge
You just finished devouring our champagne vinaigrette, and you are left with 1/2 shallot. Ditch the waste and whip up our other flavorful vinaigrettes, such as our Blackcurrant Vinaigrette.
Ingredients
- 1/2 shallot minced
- 3 tbsp extra virgin olive oil
- 1 tbsp champagne vinegar
- 1 tbsp white balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp Herbes de Provence
- 1/2 tsp salt
- ground pepper
Instructions
Cut the Shallots
- Mince shallots (for the ciseler technique, view the instruction video above in the need-to-know section).
- Set aside.
Make the Vinaigrette
- Combine extra-virgin olive oil, champagne vinegar, white balsamic vinegar, minced shallots, Dijon mustard, Herbes de Provence, salt, and ground pepper in a mixing bowl.
- Whisk the ingredients together.
Let it Rest
- Allow the vinaigrette to sit at room temperature for 1 hour.
- Serve and enjoy.
One Response
The best vinaigrette ever!! 😍