Saturday, October 27, 2012

Champagne Vinaigrette

Champagne Vinaigrette recipe by Barefeet In The Kitchen

While eating lunch at The Arrogant Butcher the other day, I was struck by the uniqueness of the salad dressing. It is surprisingly sweet, tangy and light. I spoke with the waitress and she told me that she'd been trying to copy it at home herself.

Our waitress told me that their dressing is basically a 2:1 ratio of champagne vinegar and sugar. I played with the recipe a bit and came up with this version. Served on a simple salad of chopped greens, cucumber and tomato, this dressing elevated the salad to something special.

Champagne Vinaigrette
Yield: about 2 cups
(printable recipe)

1 cup champagne vinegar
1/2 cup white sugar
1 tablespoon very finely minced shallots
dash of ground cumin, about 1/16 teaspoon
pinch of kosher salt, about 1/8 teaspoon
1/4 cup light flavored olive oil

Combine all ingredients in the blender and puree until emulsified and slightly thickened. Pour into a glass jar and refrigerate until ready to serve. Drizzle a small amount onto salad and toss well to coat. Store remaining dressing in the refrigerator. Enjoy!

ONE YEAR AGO TODAY: Green Chile Chicken Cordon Bleu


  1. I love champagne vinaigrette!! I actually have a bottle of champagne vinegar so I am definitely going to try this so I can stop buying the store bought kind!

  2. This sounds really similar to a salad dressing that we have every spring when we visit my dad in Florida--it's a champagne vinegar based dressing with shallots and I'm always trying to recreate it. The one we get is slightly pink and I haven't figured out what makes the color yet.