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Winter Romaine Salad Recipe with Champagne Vinaigrette
The persimmon and fennel featured in this Winter Romaine Salad recipe are some of the season's loveliest produce, and the light champagne vinaigrette is a wonderful compliment to this clean, crisp crunchy salad.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 200 kcal
Ingredients
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
Instructions
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To make the dressing, whisk together the Dijon, champagne vinegar, grated shallot, olive oil, salt and pepper in a small bowl. Set aside.
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In a serving bowl, add the romaine lettuce, persimmon, fennel, and walnuts.
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Toss salad with champagne vinaigrette.
Recipe Notes
- Want to substitute the Champagne Vinegar? Champagne vinegar lis on the lighter end of the spectrum, so your best bet would be Asian rice vinegar, white wine vinegar or sherry vinegar, even though those are a touch harsher. Red wine vinegar and apple cider vinegar could work, but they're less sweet and you might have to add some more sweetener do your champagne vinaigrette.
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Want to chop your romaine ahead of time? Wash, spin dry and chop. Then, line a Ziploc bag with a couple sheets of paper towel and store your chopped lettuce in it. The paper towel absorbs that extra moisture that normally ruins your pre-chopped lettuce. You can store it for several days.
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Leftover champagne vinaigrette can be stored in the fridge for up to 1 week in an airtight container.