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Red Salad with Champagne Vinaigrette

Red Salad with Champagne Vinaigrette

From the December 2006 issue of Gourmet Magazine



2 tablespoons Champagne vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup plus 1 tablespoon mild olive oil (preferably French)

8 cups loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces, if large

4 cups loosely packed mixed young red greens such as red endive, baby kale and chard, radicchio di Treviso, and red mustard, torn into bite-size pieces



  1. Whisk together vinegar, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
  2. Add lettuces and greens and toss to coat.
  3. Serve immediately.


Cooks' note:  Lettuces and greens can be washed and dried 1 day ahead and chilled in sealed plastic bags lined with paper towels.


Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota.  Helena lives in Minneapolis with her husband, Chris, and their four-year-old son, Zach.


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