{"id":59298,"date":"2015-04-19T04:00:17","date_gmt":"2015-04-19T02:00:17","guid":{"rendered":"https:\/\/ellerepublic.de\/fruehlingssalat-mit-erdbeeren-gruenem-spargel\/"},"modified":"2020-05-27T18:02:01","modified_gmt":"2020-05-27T16:02:01","slug":"salad-with-strawberries-asparagus-avocado","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/salad-with-strawberries-asparagus-avocado\/","title":{"rendered":"Spring Salad with Strawberries, Asparagus & Avocado"},"content":{"rendered":"

Champagne vinegar is considered the \u201cking of vinegars\u201d in France as it is incomparably smooth, subtle, and light. It makes a great choice for dressing up delicately flavored salads using ingredients that are fresh, ripe and in season. In the early spring, blanched asparagus and spring strawberries make a perfect match. A buttery avocado also makes a nice addition! In summer months, this salad dressing is wonderful with baby greens, blueberries and raspberries, topped with toasted almonds.<\/p>\n

I’m a firm believer that a salad is only as good as its ingredients and that what really separates a good salad and from a superb salad is the dressing. Creating your own fresh and healthy dressing is much easier than you possibly imagined. First and foremost, the key to any great dressing is good quality ingredients. Since most dressings only contain a handful of ingredients, it pays to invest in a quality olive oil and vinegar. I am quite far from being an aficionado, but I there is definitely a difference!<\/p>\n

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Champagne vinegar is also a great accompaniment to almond or truffle oil \u2013 if you want to create a simple, yet elegant vinaigrette! Just add enough dressing to lightly coat the leaves. A general rule of thumb is a 3:1 ratio of oil to vinegar.<\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Tender Greens in a Champagne Vinaigrette<\/h2>
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