Shortly after moving to Paris, I was invited to a French woman’s apartment for Sunday brunch and was served the most unbelievable salad. It was simply salad greens in a vinaigrette. This is when my obsession with this dressing started.
French Vinaigrette
Prep time
Total time
Author: Our Zinc Table
Serves: 1 large salad
Ingredients
- 2 teaspoons shallot, minced
- 1 tablespoon red wine vinegar
- ¼ teaspoon sea salt
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- fresh herbs, if desired
Instructions
- Mix shallot, vinegar and salt in a small bowl. Let stand for 10 minutes.
- Stir mustard into shallot mixture. Gradually whisk in olive oil. Whisk continuously until well combined.
Notes
Good quality ingredients are essential for dressings.
Best used the day it’s made. May be made up to 8 hours ahead of serving.
Ensure you whisk until the olive oil is well combined which is when an emulsion forms.
Entertaining tip: Place vinaigrette into the bottom of the serving bowl with salad greens on top. Mix to combine once ready to serve.
Best used the day it’s made. May be made up to 8 hours ahead of serving.
Ensure you whisk until the olive oil is well combined which is when an emulsion forms.
Entertaining tip: Place vinaigrette into the bottom of the serving bowl with salad greens on top. Mix to combine once ready to serve.
Adapted from David Lebovitz, How to Make French Vinaigrette
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