Toss this one around

6 Mar

Over the years I’ve eliminated more and more convenience foods from what I make and eat. I like knowing exactly what’s in dishes I eat – and clearly if you’ve read the ingredient listing on most bottled salad dressings you probably are surprised by what you see. One of the first cookbooks I purchased was Julia Child & Company (1978) and boy was I intimidated by the recipes. To be honest, I’m pretty sure I never prepared a single one. Until now. Yep, Julia Child’s salad dressing is simple, with everything I have on hand and a cinch to prepare. Vary the herbs you add for different flavor notes. Brush it on fish, noodle and pasta salads – or even drizzle on steak. Love the fresh taste and knowing what I’m eating!

Vinaigrette Salad Dressing

2 -3 teaspoons shallots or scallions

1/2 teaspoon dry mustard

Grinds of fresh pepper to taste

1/4 teaspoon salt, or to your taste

1 tablespoon red wine vinegar; more as needed

1 tablespoon fresh lemon juice

1/2 cup best-quality olive oil, new fresh peanut oil or other oil of impeccable quality

Fresh herbs of your choice, such as tarragon, chervil, or basil

Beat together with a whisk or shake in a screw-top jar. Correct seasoning to your taste both before and after dressing your salad. May be made somewhat in advance, but it is never a good idea to let salad dressing sit around for more than a day or two; it loses its freshly made quality.

Cook’s note: it kept well refrigerated for four days!

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