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Paula Wolfert
Truffle Vinaigrette
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Preparation info
Makes about
⅓
Cup
Difficulty
Easy
Appears in
#61
The Cooking of South West France
By
Paula Wolfert
Published
1987
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Recipes
Contents
Ingredients
2
tablespoons
fresh lemon juice
Coarse sea salt
3
tablespoons
extra virgin olive oil
Europe
France
Condiment
Vegan
Gluten-free
Raw
Method
Stir together the lemon juice and salt to dissolve the salt. Mix in the olive oil. Stir in the truffle oil and trimmings.