About a year ago, my friend Monica invited me over for lunch and she made the most beautiful salad–but what really won me over was the flavor! She was generous enough to send me the recipe, which is Ina Garten’s Champagne Vinaigrette. Since I’m not a huge salad eater in the wintertime (soup, please!), it wasn’t until this past weekend that I remembered how much I love this recipe.
Greens of your choice (enough for 6-8 servings)
Strawberries, quartered (10-12 or more)
3 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon whole grain mustard
1 teaspoon minced garlic
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 large egg yolk at room temperature*
*You can omit the egg yolk if you want to. The dressing won’t be quite as creamy but it will keep for longer in the refrigerator. With the egg yolk, you’ll want to use the dressing within three days.
1. Whisk together ingredients from vinegar through black pepper. Slowly add the olive oil and whisk until emulsified.
2. Pour dressing over salad and toss. Add strawberries and cheese and toss again. Serve immediately.
We prepare this with a simple salmon recipe, which I’ll post next week.