The only truly acceptable complement to fresh, seasonal greens.
Julia Child once said: “The perfect vinaigrette is so easy to make that I see no reason whatsoever for bottled dressings.”
Once again, we can’t help but agree with Mrs. Child.
This week, in celebration of the arrival of spring’s endless bounty, The News & Observer recently shared Child’s classic vinaigrette recipe—the only truly acceptable complement to fresh, seasonal greens.
The magic of a good vinaigrette lies in the fact that it’s nothing more than a mixture of oil and vinegar with additional seasonings added. In her 2000 book Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking, Child outlines the secret to her dressing. “The beauty lies solely in the quality of your ingredients. Note that you will so often see proportions of 1 part vinegar to 3 parts oil, but that can make a very acid, very vinegary vinaigrette,” the culinary icon wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”
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So, without further ado, see below for Child’s vinaigrette recipe adapted from Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking:
- 1/2 tablespoon finely minced shallot
- 1/2 tablespoon Dijon-type mustard
- 1/4 teaspoon salt
- 1/2 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon wine vinegar
- 1/3 –1/2 cup excellent olive oil (extra virgin)
- Freshly ground pepper
Simply combine and shake in a screw-topped jar and enjoy!