Name: French Vinaigrette
Yield: Serves 6-8
Cuisine: French
Ingredients: salt and freshly ground black pepper; 30 ml olive oil; 30 ml extra virgin olive oil; 1 teaspoon Dijon mustard; 1 clove garlic, smashed with the flat of a knife; 1 eschalot, finely diced; 1 tablespoon finely chopped chives; 1 tablespoon finely shredded or chopped parsley; 15-20 ml red wine vinegar

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

I can thank the mother of a French school friend for introducing me to this full-flavoured traditional style of dressing. Combine it with crisp cos and softer oak, butter and mignonette leaves, plus a few crisply fried croûtons to add texture.

Ingredients

1 clove garlic, smashed with the flat of a knife
1 eschalot, finely diced
1 teaspoon

Method

Rub the inside of the salad bowl with the garlic and discard the debris.
Combine the eschalot, mustard and oils, season lightly and whisk in the vinegar to taste.
Finish with the herbs.

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French Vinaigrette

Ingredients

Method

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