Not exact matches
I tossed those charred spuds with pickled red onions,
champagne vinegar, olive oil, parsley and potato chips to make this
salt &
vinegar potato salad.
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces
Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp
champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
1 navel orange 1 blood orange 1 cara cara orange 1 tablespoon
champagne vinegar 1/2 teaspoon kosher
salt 1/4 teaspoon black pepper 1/4 cup olive oil 5 ounces baby arugula 1 endive, chopped 1/4 cup smoked almonds, roughly chopped 2 ounces crumbled goat cheese
Make the dressing: In a small bowl mix the avocado oil, lemon juice,
champagne vinegar, poppy seeds, 1/4 teaspoon of Himalayan
salt and ⅛ teaspoon of fresh ground pepper.
Dijon mustard,
champagne vinegar, garlic, olive oil,
salt and pepper.
honey ginger vinaigrette 1/4 cup
champagne vinegar 2 tablespoons honey 1/2 teaspoon freshly grated ginger 1 garlic clove, freshly grated 1/4 teaspoon
salt 1/4 teaspoon pepper 1/3 cup olive oil
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard Pinch of
salt 1 1/2 teaspoons minced, fresh thyme 1 teaspoon each minced fresh oregano, basil, mint 1 tablespoon
champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil Sea
salt and freshly ground black pepper
For dressing 1 small shallot, minced 2 tablespoons
champagne vinegar Juice of 1 lime 2 tablespoons soy sauce 1 teaspoon agave nectar 2 teaspoons hazelnut oil 1/4 cup olive oil 1/4 teaspoon kosher
salt 1/4 teaspoon black pepper
Add the vegetables to the bowl with the chopped lettuce and drizzle with the
champagne vinegar, 1 tsp olive oil, and a pinch of
salt and pepper.
ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher
salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup
salted pumpkin seeds 1/4 cup
salted sunflower seeds 8 ounces goat cheese Kosher
salt (to taste) SALAD: 1/4 cup
champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive oil Kosher
salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup
salted sunflower seeds (for garnish)
ingredients HALIBUT EN PAPILLOTTE 2 cups red seedless grapes (halved) 1/2 cup scallions (thinly sliced on the bias) 1/2 cup mint (finely torn) 1/2 cup sliced almonds (toasted) 2 tablespoons
champagne vinegar 1/4 cup olive oil 4 (6 - ounce) Halibut fillets (skinless) 4 tablespoons unsalted butter (softened) 8 tablespoons dry
Champagne (4 - ounces) flaky sea
salt (to serve) Kosher
salt and freshly ground pepper (to taste)
2 bunches lacinato kale 3 Pink Lady Apples, cored and thinly sliced 3/4 cup halved red grapes 1/4 cup chopped toasted walnuts 1 ounce Manchego cheese, shaved 1 tablespoon minced chives 1/4 cup olive oil 2 tablespoons
champagne vinegar 1 teaspoon Dijon mustard 1 shallot, minced 1 teaspoon kosher
salt 1/2 teaspoon black pepper
6 cloves of garlic 7 tablespoons butter, at room temperature 1/4 teaspoon rice or
champagne vinegar Pinch of cayenne pepper Kosher
salt and freshly ground black pepper 1 medium onion 4 1/4 cups water or chicken stock 5 ears of corn 1 — 2 chives
1 cup vegan mayonnaise 2 teaspoons rice
vinegar Juice of 1 lime 1 tablespoon agave nectar (a sweetener found in the baking section of many grocery stores) 1 cup
champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed in a food processor or chopped by hand 3/4 cup walnuts, toasted and coarsely chopped Sea
salt and freshly ground black pepper to taste
2 cups of water Coarse
salt 1 cup quinoa 1 small shallot finely chopped 3 tablespoons of
champagne vinegar 1/4 cup plus 3 tablespoons of extra virgin olive oil 1 teaspoon grated lemon zest 2 teaspoons fresh lemon juice 3/4 cup finely chopped fresh flat - leaf parsley, basil (or your favorite herbs)
1/4 cup buttermilk 2/3 cups greek yogurt 1 tablespoon white wine or
champagne vinegar 3 tablespoons minced Vidalia or other sweet onion 1 small clove garlic, minced and mashed with a pinch of
salt 2 teaspoons fresh dill, minced 1/4 cup extra virgin olive oil
salt and freshly ground pepper to taste.
marinated red beet salad 4 medium red beets 2 tablespoons
champagne vinegar 1 tablespoon fresh orange juice 1 tablespoon fresh lemon juice 1 teaspoon caraway seeds
salt to taste 1/4 cup thinly sliced red onion 1 cup loosely packed parsley leaves, left whole
Add a good glug of high - quality extra virgin olive oil and a few splashes of
champagne or white wine
vinegar, a bit of coarse Kosher
salt and freshly ground pepper and dinner is served.
In a small bowl, whisk together the
champagne vinegar, pressed garlic, 1/4 cup of the olive oil, 1/4 teaspoon
salt, and a few good turns of pepper.
Ingredients: Apple jelly, fresh chives, horseradish,
champagne vinegar, kosher
salt, salmon fillets, black pepper, olive oil Calories: 375 Try this recipe: Apple and Horseradish - Glazed Salmon