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Floral Vinaigrette

This dressing, with its refined blend of Champagne vinegar and fragrant flowers, tops chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.

  • Yield: Makes about 2 cups

Source: The Martha Stewart Show, April 2011


  • 1/2 cup Champagne vinegar
  • 1/4 cup finely chopped shallots
  • 1/2 cup olive oil
  • 1 tablespoon chopped organic roses or nasturtium flowers
  • 1 teaspoon coarse salt


  1. Place all ingredients in a medium bowl; whisk to combine. If not using immediately, re-whisk before serving.

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