I have been making Julia Child's vinaigrette for years (before this
specific
book was out), and it's truly delicious. I almost always add the optional
shallots.
Vinaigrette
French Dressing for Green Salads, Combination Salads, and Marinades
The basic French dressing of France is very simple indeed - oil, wine
vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic are
optional. Although dressing will keep for a day or two, it is usually best
when freshly made.
1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and
lemon juice
1/8 teaspoon salt
Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
6 to 8 tablespoons best-quality olive oil or salad oil
Fresh ground pepper
Optional: 1 tablespoon minced shallots or scallions and/or 1/4 teaspoon
dried herbs such as tarragon or basil
Either make the dressing in your empty salad bowl: Beat vinegar or vinegar
and lemon juice, salt, and optional mustard in bowl to dissolve the salt.
Then beat in the oil by droplets, and finally the optional shallots or
scallions, and such seasonings as you feel necessary. Or place all
ingredients in a covered jar, shake vigorously to blend, and correct
seasoning.
Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens.
The French Chef Cookbook
Julia Child
Ballantine Books
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