This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it. Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on. I will be making this salad for Father’s Day this year–it’s a winner.
1 tablespoon Dijon Mustard
1 teaspoon whole grain mustard (Maille makes a wonderful mustard)
1/3 cup Champagne Vinegar
1 tablespoon Rice Wine Vinegar
1 teaspoon Honey
3/4 cup extra virgin olive oil
kosher salt to taste app. 1/4 teaspoon to start
freshly ground black pepper , a few grinds of the mill to taste
Ingredients for the Salad:
1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well
1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!
*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced
1/2 cup of Grated Parmesan or Shaved Parmesan
1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do
1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)
*add any seasonal fruits or vegetables or protein you may like, this is just a basic salad idea.
Using my blender I threw all vinaigrette ingredients except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.
Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.
In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more. I do it in sections till it’s all chopped.
Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad. Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.