Floral Vinaigrette

Be the first to rate & review!

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

The Martha Stewart Show, April 2011

Gallery

Recipe Summary

Yield:

Makes about 2 cups

Ingredients

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

Directions

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

Advertisement

Reviews