I've told you all how much we love salad around here! We recently visited a steakhouse here called Tahoe Joe’s. My husband ordered their steak salad with champagne vinaigrette. He was literally moaning after every bite he took, so of course I had to give it a taste. It was seriously one of the BEST salads I have ever had! We were able to purchase a pint of the dressing at the restaurant and we used it up within a couple of days; and so began the obsession with my new favorite salad dressing- Champagne Vinaigrette. Today for lunch we decided to re-create the Tahoe Joe’s version. I would give my left arm to get their vinaigrette recipe, but no such luck. I found a recipe for it on epicurious.com and tweaked it in an attempt to make it taste as close as possible. I think it turned out darn good. The original salad is spring mix, cherry tomatoes, gorgonzola cheese, candied walnuts and steak. We went with the “more is better” approach today and put all kinds of stuff in it! Hope you enjoy!
Champagne Vinaigrette
- 1 shallot
- 2 cloves garlic
- 1 Tbsp Dijon Mustard
- 2 1/2 Tablespoons Sugar
- 1/8 tsp kosher salt
- Dash of white pepper
- ½-3/4 cup champagne vinegar (or white wine vinegar works too)
- ¾-1 cup olive oil or canola oil
Put all ingredients except for oil in blender. Begin blending and slowly add the oil. Depending how zingy you like you dressing, add more or less of the vinegar. Add more oil for a thicker consistency. Dressing tastes best if you make it ahead of time and let it chill in the fridge for a couple hours before serving. You can keep the leftover dressing in an airtight container in the fridge for up to a week.
Salad
-2 8 oz. steaks, cut of your choice cooked to your liking and thinly sliced
-8 cups Spring Green salad mix
-1 cup cherry tomatoes, halved
-1/4 cup red onion, thinly sliced (we soaked ours in red wine vinegar for about an hour. It pickles them and mellows out the spicyness)
-½ cup diced canned beets, rinsed
-½ cup honey roasted sliced almonds (like Almond Accents)
-¼ cup gorgonzola cheese crumbles
-1 avocado, diced
-1 Fugi apple, diced
Toss salad ingredients together in a large bowl with dressing (I used about ½ cup of it for the whole salad). Top with steak. Garnish with additional cheese crumbles and almonds and serve immediately.
Serves 4
-Nicole
Champagne Vinaigrette
- 1 shallot
- 2 cloves garlic
- 1 Tbsp Dijon Mustard
- 2 1/2 Tablespoons Sugar
- 1/8 tsp kosher salt
- Dash of white pepper
- ½-3/4 cup champagne vinegar (or white wine vinegar works too)
- ¾-1 cup olive oil or canola oil
Put all ingredients except for oil in blender. Begin blending and slowly add the oil. Depending how zingy you like you dressing, add more or less of the vinegar. Add more oil for a thicker consistency. Dressing tastes best if you make it ahead of time and let it chill in the fridge for a couple hours before serving. You can keep the leftover dressing in an airtight container in the fridge for up to a week.
Salad
-2 8 oz. steaks, cut of your choice cooked to your liking and thinly sliced
-8 cups Spring Green salad mix
-1 cup cherry tomatoes, halved
-1/4 cup red onion, thinly sliced (we soaked ours in red wine vinegar for about an hour. It pickles them and mellows out the spicyness)
-½ cup diced canned beets, rinsed
-½ cup honey roasted sliced almonds (like Almond Accents)
-¼ cup gorgonzola cheese crumbles
-1 avocado, diced
-1 Fugi apple, diced
Toss salad ingredients together in a large bowl with dressing (I used about ½ cup of it for the whole salad). Top with steak. Garnish with additional cheese crumbles and almonds and serve immediately.
Serves 4
-Nicole
2 comments:
That is my FAVORITE salad ever. I'll be trying your recipe soon! Thank you for sharing.
I agree with you....I've eaten wood grilled chicken version at least 50 times and I tell everyone it's the best salad I've ever had. One time I told the waiter that I could not recreate it exactly and he came back with the actual recipe and told me I could look at it for 30 seconds but I could not take a picture. All of the ingredients are typical of a champagne vinaigrette but what surprised me was that it had mayo. I've recreated it several times and have gotten close but the mayo added that other element that makes it's one of a kind. Also, the thinly sliced tomatoes are soaked in a chiffonade of basil to give additional flavor. I just soaked mine in Basil infused olive oil
Enjoy!
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