Tuesday, November 2, 2010

Vegetable Salad with Lemon Champagne Dressing


This was a salad/side dish at my Nantucket Supper Club in August. It was so yummy! The combination of the bright, crunchy vegetables with the awesome homemade dressing is what makes this dish. The salad was inspired by one Shawna enjoys at The Vintage. She even called there and asked for the recipe! The poor boy on the phone, "Spencer," couldn't believe she was calling for a recipe - let alone a salad dressing recipe! But The Vintage aims to please it's patrons...so Spencer did his best. Shawna tweaked it a bit and came up with the recipe below.

Shawna's Vegetable Salad with Lemon Champagne Dressing ala Spencer
serves 8

Zest of 1 Meyer Lemon
½ cup of Meyer Lemon Juice
1 ¼ Cup of Extra Virgin Olive Oil
1 T of each Fresh Tarragon, and Italian Flat Leafed Parsley (You can trade out the Tarragon for Oregano if you prefer)
1 whole Shallot, peeled and quartered
1/4 cup Champagne Vinegar or White-Wine Vinegar
1 tablespoon Dijon mustard
3/4 teaspoon Salt
Freshly ground Pepper to taste

2 Large Carrots, peeled and diced  
2 -3 Ears of Roasted Corn
2 Handfuls of French Green Beans blanched and cut into 2 inch pieces
2 Medium Red Bell Pepper Diced
2 Avocados Diced
1 Red Onion Diced

Blend all ingredients for dressing in the blender until smooth
(note you will have extra dressing so you can cut this down or save it for later)
Toss all salad ingredients together and drizzle dressing over salad
Vegetables should be lightly and evenly coated
Season with salt and pepper to taste
Serve chilled

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