Name: Vinaigrette
Yield: Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens
Ingredients: 1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice; 1/8 teaspoon salt; Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard; 6 to 8 tablespoons best-quality olive oil or salad oil; Fresh ground pepper; Optional: 1 tablespoon minced shallots or scallions and/or 1/4 teaspoon dried herbs such as tarragon or basil

French Dressing for Green Salads, Combination Salads, and Marinades

The basic French dressing of France is very simple indeed — oil, wine vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic are optional. Although dressing will keep for a day or two, it is usually best when freshly made.

Recipe notes

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