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Champagne Vinaigrette

(recipe, Lynne Curry)


This bright and mild vinaigrette won’t mask the delicate flavors of tender lettuces like Bibb and mesclun mix. You can make it in advance in a glass jar with a lid to store and shake to remix just before using.


  1. 1 small shallot, very finely minced
  2. 3 Tbsp. Champagne vinegar
  3. ¼ tsp. fine sea salt
  4. ½ cup plus 1 tablespoon mild extra-virgin olive oil
  5. Pinch of flaky salt, such as Maldon
  6. Freshly ground black pepper


  1. Combine the shallot, vinegar, and fine sea salt in a jar. Secure the lid and shake until the salt dissolves. Add the olive oil, replace the lid, and shake vigorously until emulsified.
  2. To dress the salad, place washed and well-dried lettuces in a large mixing bowl. Shake the vinaigrette to remix and drizzle in a few tablespoons at a time, tossing until the lettuce leaves are lightly coated. Sprinkle on a pinch of coarse sea salt for crunch, add freshly ground black pepper to taste, and toss once more before serving immediately.