Advertisement
Vinaigrette
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
4-5 tablespoons ½ teaspoon several pinches
Method
Take a small bowl, mix the salt, pepper and sugar and add the oil. Then stir in the vinegar with a teaspoon; it should become thick and cloudy. Pour it over your green salad just as your serve it, and turn the leaves over until they glisten with oil. If you like garlic add a clove, first thoroughly pulverised with the salt, using the point of a stainless kitchen knife. If you only quite like it
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe