Asparagus and Chickpea Salad Vinaigrette Recipe
Recipe Date:
April 28, 2024
Serving Size:
48
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Paired with our 2019 Reserve Estate Chardonnay is our Local Asparagus & Chickpea Salad, Estate Olive Oil & Lemon, Aged Pecorino, Country Bread, and Fresh Herbs
Ingredients
- 1/2 cup Lemon Juice & Zest
- 3 tbsps Lime Juice & Zest
- 3/4 cup Champagne Vinaigrette
- 3 tbsps Water
- 1 1/2 each Fresh Shallot, Peeled, Rough Chopped
- 1 1/2 tbsps Dijon Mustard
- 3 1/3 tsps Honey
- 3/4 tsp Coriander Seeds, Lightly Toasted, Crushed
- 1 1/2 cups Mayo Estate Extra Virgin Olive Oil
- Kosher Salt & Pepper as needed
Directions
- In a blender, blend all ingredients together (except Estate Olive Oil) until thoroughly combined. While blender is still blending, slowly pour in Olive Oil until emulsified. Taste for seasoning and adjust as needed.
- Serve with Asparagus, Chickpeas, Croutons, Shaved Pecorino, Fresh Parsley/Dill/ and Mint.
Vinaigrette Recipe makes about 1 Quart.
