Last week I wrote about the sensational Frisee Salad with Endive, Pear, Pecorino Toscano and Pistachios at Seattle’s new Staple & Fancy Mercantile restaurant.
It’s an easy one to do at-home. Here’s the recipe for the vinaigrette.
STAPLE & FANCY MERCANTILE CHAMPAGNE VINAIGRETTE
1/4 cup Champagne or sparkling wine (see note below)
2 tablespoons water
1 egg yolk
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup canola oil
In the jar of a blender, combine the Champagne, water, egg yolk, mustard and a pinch of salt. Pulse to chop the ingredients. Then add both oils in a slow, steady stream. You should end up with about 1 1/2 cups of dressing.
Note: If Champagne isn’t in the budget, use an Italian Prosecco and serve the “leftovers” mixed with a few drops of freshly squeezed blood orange juice (in season now).
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