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Champagne Vinaigrette

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

Your rating: None Average: 3.6 (75 votes)

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 :( "
Champagne Vinaigrette

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should not be published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.

nothing
Comments (2)

4 comments

Anonymous wrote 51 weeks 3 days ago

Why did you give it four

Why did you give it four stars? Sounds like it should've received one or none?

Anonymous wrote 1 year 50 weeks 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.

Comments
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 :(

Comments
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.

Comments
07/30/2010
Anonymous

yum

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