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French Vinaigrette

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Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in

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

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

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