French Vinaigrette

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

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

Oceania
Europe
Australia
France
Sauce
Mediterranean
Gluten-free
Vegan

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.