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The only truly acceptable complement to fresh, seasonal greens.

Meghan Overdeep
May 13, 2018
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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!