Headcheese Vinaigrette

Preparation info
  • Yield:

    4 or more

    • Difficulty


Appears in
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 o