VittlesVamp

By Request: My Champagne-Shallot Vinaigrette

Yesterday, I snapped a picture of lunch for a post on my Instagram feed. The image is above. The composed salad featured matchsticks of endive leaf, slices of pear, a generous crumbling of Jasper Hill Farms Bayley Hazen Blue Cheese, and a handful of toasted walnuts.

The photo struck a chord. Several folks asked for the recipe. How could I say no?

It's a classic combination -- but what really brings all the flavors together is a vinaigrette. It's a recipe I have turned to time and time again. Happy to share. It is a fantastic dressing for a range of different salad combinations. And, although I make it with thyme, you can feel free to swap it out for any number of herbs, including tarragon or oregano.

Champagne-Shallot Vinaigrette

1 medium-sized shallot, minced (about 3 TBSP)
2 TBSP Dijon mustard
4 tsp fresh thyme leaves, chopped
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
1/4 cup Champagne vinegar
3/4 cups olive oil

With a fork or small whisk, stir together the minced shallots, mustard, thyme, salt, pepper in a bowl. Add the vinegar and whisk until it is all melded together. Slowly add the oil while whisking, until emulsified. Let the vinaigrette sit for at least an hour before using. Even better, let sit overnight.

Eating Out of Season

I am 110% about eating foods while they are in season. Asparagus and Ramps in April or May. Cherries in June. Peaches in July. But some seasonal designations are beyond me.

For example, lore has it that we should only be eating shellfish, particularly oysters, in months with the letter “R."

Ummm...I think it depends on the shellfish in question. Local oysters are harvested at different times of the year, but considering we fly many a shelled beauty across the country, I have slurped oysters throughout the year.

Clams definitely have a season, if we are talking about wild varieties. But, Stuffed Clams are a year-round indulgence. The platter above was had at Bostwick's front patio in East Hampton just a couple weeks ago. On the other hand, I ordered something else off the menu, which may be a bit more controversial...

Yes, a gorgeous Lobster Roll. For some reason this glorious sandwich is considered a gustatory hallmark of summer. Yet, I enjoyed this one in November. I enjoyed it fully, gleefully, and without guilt!

According to Maine-Lobster.com, "There is no special Maine lobster season for the hard-shell lobsters that are more commonly shipped out of state, since lobstering is done year-round in the waters off Maine. More lobsters are caught in the summer months than during the winter, but that is mainly because the demand is higher due to tourism, and because the working conditions are easier."

So, admonish me at your peril. There is no seasonality issue at play. Besides, it's a pandemic for goodness sakes! If I want a Lobster Roll in November, so be it. And, you know what? I might want another one in December. And, just to put it over the edge, I might wear white after Labor Day.

I'm such a rebel!