Wednesday, January 9, 2013


My best friend from childhood is getting married in March. So when she came to town, I wanted to celebrate... even if it was only lunchtime. I also happened to have a bottle of champagne, leftover filet mignon and a package from my January Paleo Pen Pal, Victoria. I decided that the paleo pen pals package, which included the 21 Seasoning Salute from Trader Joe's and some shallots, would make the perfect base for a yummy salad dressing. So champagne and shallots in hand, I was armed with a flavorful combination that would not disappoint.

Champagne-Shallot Salad Dressing
makes about 1/2 cup
1 egg yolk
2 teaspoons Trader Joes 21 Seasoning Salute
1/2 shallot
1 Tablespoon apple cider vinegar
2 Tablespoons champagne
juice of 1/2 lemon
1/4 cup extra virgin olive oil

Christine's Champagne Salad:
serves 2
4 cups spinach, rinsed and dried
6 oz. cooked filet mignon, sliced thin*
1/2 grapefruit, peeled and sliced into wedges
2 Tablespoons Champagne Shallot dressing
1 1/2 Shallots, sliced thin
1 teaspoon butter
1 Tablespoon dry champagne
Salt and Pepper

Prepare the champagne shallots. In a small skillet, melt the butter over high heat. Add the shallots and a pinch of salt. Cook, stirring often, until the shallots begin to soften and caramelize, about 5 minutes. Add the champagne and simmer until the shallots completely absorb the liquid, about 3 more minutes. Remove from heat and set aside. In a large bowl, toss the spinach with the dressing. Separate the spinach on plates, top with filet mignon, grapefruit slices, and champagne shallots. Season with salt and pepper to taste.

*You obviously do not have to use filet mignon here. I think a simple chicken or grilled shrimp would work just as well!


  1. Made this for lunch today. Super yummy! Thanks for the recipe. Wish you were here to share.

  2. LEFTOVER CHAMPAGNE in my fridge presently!!! :( ...Could I possibly use champagne vinegar ...or use another "breuvage"...less pricey dry white wine or vermouth? Nouilly Prat or?...

    This salad is a stunner...and love its sophistication AND ease of execution...Really elegant! Thank you for all you do...I think my tastebuds must be similar to your own...for I pin so very many of YOUR exquisite Paleo offerings...You are becoming "my" reference for minimalist yet succulent and palate/eye-pleasing Paleo cuisine...Merci bien!

    1. Thanks Donna!
      You could definitely use white wine or vermouth. Even chicken broth would be a good substitute!


Print this