Vinaigrette is the mother of all oil and vinegar
This emulsion may be elaborate or simply three parts oil to one
part vinegar. Fleur de Sel gives more intensity to this dressing
and is the moist, caviar of salt from the natural salt ponds of
Brittany on the coast of France. This salt is hand raked from
the surface of the ponds during July and August.
2 tablespoons white balsamic vinegar
¼ teaspoon Fleur de Sel
⅛ teaspoon freshly ground Tellicherry peppercorns
¼ teaspoon Italian herb mix
⅓ cup olive oil
4 slices buttermilk bread
2 tablespoons butter
1 iceberg lettuce, rinsed and patted dry
2 celery stalks, thinly sliced
2 tablespoons crumbled feta cheese
2 medium carrots, shredded
2 tablespoons chopped walnuts, toasted
In a blender, process the vinegar,
de Sel, pepper and Italian herbs. Continue running on
speed and open the top so you can slowly pour in the oil.
will produce a creamy dressing.
Slice the crusts off each bread slice, then cut the
into cubes. In a nonstick 10-inch frying pan, melt the
and fry all the bread cubes over medium heat until
browned and crispy.
Place lettuce on each plate; sprinkle with celery, feta
and shredded carrots. Drizzle vinaigrette over each salad,
sprinkle with walnuts and croutons.
Hint: Walnuts may be toasted in a pan or in the oven
just a few minutes.
6 small side salads