Julia Child's Classic Vinaigrette Print Email

1/2 tablespoon shallot or scallion, finely minced
1/2 tablespoon of Dijon mustard
1/4 tablespoon of salt (or to taste)
The juice of one lemon
1/2 tablespoon white or red wine vinegar
1/3 to 1/2 cup of Excellent olive oil or other fine, fresh, flavorful oil
Freshly ground pepper (to taste)

Shake all of the ingredients in a screw-top jar with great vigor. (Mary's note: Make sure the jar is tightly closed, or shake over your kitchen sink).

If you prefer to mix the ingredients, make a slurry or paste with the mustard , salt, and scallions first. Whisk in the lemon juice and vinegar, and only then begin to incorporate the oil, drop by drop (according to Julia) to form a smooth emulsion.

Add pepper and more salt to taste. Lightly dress your salad greens, top with croutons and, if desired, a sliced protein of your choice. Drizzle a few more drops of the vinaigrette to finish.

- serves 6 to 8 as an appetizer salad, or 4 to 6 as a dinner-style salad
From Julia's Kitchen Wisdom

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