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Champagne Vinaigrette
This delicious vinaigrette will become a favorite after the first taste.
Active Time: 10 minutes
Makes 1 cup
1 garlic clove, peeled
1 small shallot, peeled and cut into ½-inch pieces
1 teaspoon Dijon-style mustard
¼ teaspoon kosher salt
2½ tablespoons champagne vinegar
¾ cup extra virgin olive oil
1. Put all ingredients except the olive oil in a blender or food processor fitted
with the metal chopping blade. Pulse a few times to break up the garlic and
shallot and then, with the unit running, add the oil in a slow, steady stream
and blend until emulsified.
2. Let mixture blend an additional 30 seconds after emulsifying.
3. Serve immediately, or store in the refrigerator for up to one week. Bring to
room temperature and stir or whisk before serving.
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Brussels Sprouts with Pancetta
The perfect side dish to any meal; the saltiness of the pancetta complements
the earthiness of the sprouts and a finish of red wine vinegar provides
an unexpected but welcome tang.
Active Time: 10 minutes Total Time: 30 minutes
Makes 4 servings
1 pound Brussels sprouts, trimmed and halved
1 shallot, peeled and thinly sliced
1 ounce pancetta, diced
1 tablespoon olive oil
1
⁄8
teaspoon kosher salt
1
⁄8
teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
1. Toss all the ingredients except the vinegar together in a bowl until evenly
coated. Arrange the ingredients on the baking pan in a single layer, Brussels
sprouts cut side down.
2. Put the baking pan in the oven with the rack in the lower rack position and
set the oven to Super Steam at 400˚F for 20 minutes, until the sprouts are
tender and well browned. Start checking after 15 minutes.
3. Remove sprouts from the pan and put them into a serving bowl. Toss with
vinegar. Adjust seasonings as desired and serve.
Nutritional information per serving:
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