The persimmon and fennel featured in this Winter Romaine Salad are some of the season’s loveliest produce, and the light champagne vinaigrette is a wonderful compliment to this clean, crisp salad.
I’ve always found the mellow week between Christmas and New Year’s to be an odd one. Most of the buzz of the holiday season has faded, save for a bit of glimmer reserved for New Year’s Eve. The year has all but wrapped up, but the next one hasn’t yet begun. I tend to use this time of limbo as an opportunity for introspection; a chance to realign with my intentions in areas like my profession, personal/inner relationships and health.
And speaking of health, usually by the time December 25 has come and gone I’ve had enough of holiday indulgences and am craving clean, green meals. Who needs to wait for a January 1st detox? Give me all the lettuce now please k thanks!
This Winter Romaine Salad is just what I need to re-balance after one too many Christmas cookies. It’s full of hearty romaine, crisp fennel, crunchy walnuts and sweet persimmons- so many of my favorite seasonal ingredients packed into one gorgeous salad.
My favorite thing about this Winter Romaine Salad, however, is the light and simple champagne vinaigrette that ties it all together. That little bit of festive glitz in an otherwise mega-healthy meal makes it the perfect thing to cure your post holiday hangover, and also transforms a simple salad into the ideal starter for a NYE dinner party…because it will now pair perfectly with a bottle of bubbly.
And here’s a tip if you wind up with leftover champagne after your New Year’s bash: you can easily make the champagne vinegar needed for the vinaigrette from scratch by pouring leftover champagne into a mason jar, covering it with cheesecloth and storing it at room temperature for about 4-6 weeks. But since ample planning is required for this, store-bought champagne vinegar is a much quicker solution if you want to enjoy this salad now.
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Winter Romaine Salad with Champagne Vinaigrette
The persimmon and fennel featured in this salad are some of winter’s loveliest produce, and the light champagne vinaigrette is a wonderful compliment to this crisp salad.
For the champagne vinaigrette:
- 2 teaspoons Dijon mustard
- ¼ cup champagne vinegar
- 1 small shallot grated or very finely minced
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- 4 cups chopped romaine lettuce
- 1 firm Fuyu persimmon thinly sliced
- 1 small fennel bulb thinly sliced
- ½ cup walnuts roughly chopped
- To make the dressing, whisk together the Dijon, champagne vinegar, grated shallot, olive oil, salt and pepper in a small bowl. Set aside.
- In a serving bowl, add the romaine lettuce, persimmon, fennel and walnuts.
- Toss salad with champagne vinaigrette.