Champagne Vinaigrette

From EatingWell: December 2006, EatingWell for a Healthy Heart Cookbook (2008)

Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.

READER'S COMMENT:

"Horrible dressing... WAY too much shallot... you should probably only use 1/4 of the shallot. After a lot of hard work, salad is ruined :( "

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6 Reviews for Champagne Vinaigrette

12/30/2012

Anonymous

should not be published

I knew this was a bust when it called for 1:1 oil:vinegar.
the most clueless chef nows the basic ratio is 3:1
and a whole shallot? its a dressing not soup.
this is a prime example of ill advised information that gets distributed on the internet.
eating well? more like eating the grossest dressing ever.
this site has no credibility after reading this.

Pros: nothing

Comments (1)

4 comments

Anonymous wrote 20 weeks 5 days ago

right on! all the ingredients

right on!
all the ingredients i bought were wasted on this recipe.
now i am out 8 dollars because i thought this would be a good tasting salad. NOT!

02/15/2012

Anonymous

quarter and roast shallot in oven before blending will add a nice caramel onion flavor and lessen the bite some greener shallots have.

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11/25/2010

Anonymous

Horrible dressing... WAY too much shallot... you should probably only use 1/4 of the shallot. After a lot of hard work, salad is ruined :(

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08/18/2010

Anonymous

This is the best dressing ever! It tastes as though you ordered the salad from a gourmet restaurant. We have become addicted to this dressing and make it every week.

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