Champagne-Shallot Vinaigrette

saladThis light vinaigrette is perfect to toss into salad greens and arugula. I sprinkle a few strawberries, blueberries, feta cheese and sliced almonds over the coated greens.

Champagne vinegar is a light golden, mild vinegar made from Chardonnay grapes aged in oak barrels. It can be expensive, but the Berkeley Bowl brand is a good deal. I’ve generally avoided salad vinegars because of their strong acidity. But  just ½ tsp honey is needed to balance the acidity of the champagne vinegar in this dressing. Since I don’t like the sharpness of fresh raw garlic, I prefer to get the garlic flavor from garlic olive oil. I used a shallot, which is milder than an onion.

Makes ¾ cup, which is enough to sprinkle on about 6 large or 10 small salads. Refrigerate leftovers and use within a week.

vinaigrette ingredientsIngredients:
1 tsp Dijon mustard
1 Tb minced shallot
3 Tb champagne vinegar
½ tsp honey
1 tsp fresh lemon juice
1/4 tsp sea salt (to taste)
a few grinds of black pepper
1 Tb garlic oil
½ cup extra virgin olive oil

champagne vinaigretteIn a small bowl or blender, whisk together all ingredients except oils. While blending or whisking, slowly add the olive oil in a stream until the vinaigrette is emulsified.

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Chopped Salad

This easy side dish uses some of the parsley left over after you’ve taken a few sprigs to dip in salt water at the Seder. Mix ingredients close to serving time. We actually serve this before the Seder ceremony to stave off our appetites.

½ cup parsley leaves

2 large round tomatoes

2 large cucumbers

¼ cup pitted Kalamata olives

¼ cup olive oil

juice of one large lemon

kosher salt and pepper to taste

Peel cucumbers, slice lengthwise in quarters, then chop crosswise into thick slices. Chop tomatoes into thick pieces, and mix in parsley leaves and olives.

Sprinkle in olive oil and lemon, salt and pepper just prior to serving and toss.