How To Make French Vinaigrette
For some reason, salads always taste amazing in France. It could be the quality of the individual ingredients themselves, but I think it has a lot to do with the dressing. For ages, I have been trying to recreate the French salad experience at home, and I think I have finally found the perfect French Vinaigrette recipe. Adapted by a recipe posted by David Lebovitz, I guarantee this vinaigrette will make you want to eat your greens.
1 small shallot chopped fine
2 Tbsp sherry vinegar
6-7 Tbsp really good olive oil
1 tsp whole grain Dijon mustard (you can use traditional as well - I prefer Maille)
salt and pepper to taste
I uses a small blender or food processor to whip all the ingredients into a thick dressing. You will want to let the shallot soak in the sherry vinegar and salt for awhile first to help it dissolve better into the dressing.
Pour over your favorite greens or vegetables and be instantly transported to France. If you don't use it all, the dressing can keep for a day or so in the fridge. As it contains fresh shallots, you do not want to store for much longer.