Vinaigre pour les Salades

Vinegar for Salads

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

An old recipe for herb vinegar which has a peppery undertone.


  • 2 handfuls tarragon
  • a few sprigs of watercress or land cress
  • a small bunch of chervil
  • a few leaves of salad burnet
  • 2 cloves of garlic, peeled
  • 1 green chilli pepper
  • white wine vinegar


Put all the herbs, complete with stalks, and the garlic and chilli pepper in a wide-necked jar. Cover with the vinegar, making sure all the leaves are submerged.

Cover tightly and leave at room temperature for 8 days.

Strain the vinegar into bottles, cork and label. Store in a cool place until needed.