4. Stir in the cheese, parsley and basil. If the salad was made in advance and held in the refrigerator, you may need to add a little more vinaigrette.

1/2 cup champagne vinaigrette 2 large Hass avocados, peeled and halved Lobster salad 12 endive leaves 1. Combine the romaine, carrots, cabbage, chives, halved tomatoes, vinaigrette and toss. 2.

to taste Champagne vinaigrette 1/4 cup fresh chervil leaves 1. Combine the white wine, chicken broth, lemon, garlic, parsley, salt and peppercorns in a fish poacher or large roasting pan.

For the salad: Place the fingerling potatoes in a pot and cover with salted cold water by at least 1 inch. Bring to a boil, and cook the potatoes until fork-tender, about 10 minutes. Remove with a ...

Pinch of sugar 3 tablespoons olive oil Salt and pepper, to taste 1/2 sweet red or yellow pepper, diced 6 leaf or butter lettuce leaves Holding the asparagus halfway up the stalk, snap off the ...

For the vinaigrette: In a small food processor, combine all vinaigrette ingredients and purée until smooth and emulsified. For the salad: Bring a small pot of water to boil; add green beans, and ...

Ina's Champagne Vinaigrette is a classic; there is nothing groundbreaking about it. For me, that's what makes it so good because the best foods are simple and executed perfectly.

Recipe courtesy of Grab a Plate Ingredients: For the salad 1 cup barley, cooked according to package directions, then chilled 1 head radicchio, gently separated to use whole leaves as individual ...

1 small garlic clove 1 cup packed basil leaves (coarsely chopped) 1/4 cup extra-virgin olive oil 1 1/2 tablespoons Champagne vinegar Pinch of crushed red pepper Salt Freshly ground black pepper ...

For the vinaigrette: In a small food processor, combine all vinaigrette ingredients and purée until smooth and emulsified. For the salad: Bring a small pot of water to boil; add green beans, and ...