Headcheese Vinaigrette

Preparation info

  • Difficulty


  • Yield:

    4 or more


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

My mother had a great fondness for many dishes that are ultimately of French origin, several of which I have adapted for this book. She did not use olive oil to a great degree, and she certainly did not have access in my Mississippi home to Dijon-style or Düsseldorf mustard. She used a very ordinary brand of store-bought vinegar, mostly white, the only kind available to her in the small town of my childhood. Her favorite and most used cookbook, incidentally, was Fannie Farmer’s, which did offer recipes for numerous well-researched French dishes.


  • 1 pound headcheese, homemade or purchased
  • 6 tablespoons finely chopped onion
  • 1 teaspoon finely chopped garlic
  • ¼ cup finely chopped parsley
  • 2 tablespoons prepared mustard, preferably Dijon or Düsseldorf
  • 2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  1. Cut the headcheese into bite-size morsels and place them in a mixing bowl.
  2. Add the remaining ingredients and toss.
  3. Serve with crusty bread or toast.