Champagne Vinaigrette
Best prepared in advance, this vinaigrette should be mixed “to taste” with an emphasis on not being too acidic.
This crisp, refreshing salad features ingredients available from fall to spring, when leafy greens are out of season. Its bright flavor and color go well with an intensely flavored main course.
Ingredients
SERVINGS: 8 Serving(s)
- 3–4 heirloom apples, unpeeled (use an apple color that contrasts with the lettuce color)
- 2 fennel bulbs
- 2 heads red or green leaf lettuce
- Champagne vinaigrette (see recipe)
Instructions
Wash all ingredients. Cut the apples into matchsticks, removing core and stem. Remove fennel stalks and tough core, and slice crosswise into half-moon slivers. Tear lettuce into bite-sized pieces. Toss apples, fennel and lettuce with vinaigrette, reserving some apple matchsticks and fennel slices to top the salad before serving.
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