Paula Wolfert

Truffle Vinaigrette

Preparation info
  • Makes about

    ⅓

    Cup
    • Difficulty

      Easy

Appears in

#60The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Ingredients

  • 2 tablespoons fresh lemon juice
  • Coarse sea salt
  • 3 tablespoons extra virgin olive oil

Method

  1. Stir together the lemon juice and salt to dissolve the salt. Mix in the olive oil. Stir in the truffle oil and trimmings.