When I enrolled in culinary school, my daily go-to meal was a satisfying salad. It wasn’t because I had a special fondness for salads or because I was a Registered Dietitian. Rather, it was due to their quick preparation and convenience. Juggling full-time work alongside my culinary studies meant early starts at 5 a.m., followed by heading straight to work after classes. Salads were my ideal choice – easy to pack, portable, and quick to consume. I had grown accustomed to splurging $5 on my preferred bottled dressings until I discovered the world of homemade vinaigrettes.
My culinary school experience exposed me to the intricacies of French cooking techniques. While some concepts like making a terrine felt unfamiliar, others, like mastering a vinaigrette, resonated with me. I vividly recall the moment of revelation when I transformed basic ingredients into a delectable dressing. For simplicity and consistent perfection, Julia Child’s French vinaigrette remains unparalleled. Even if you lack confidence in the kitchen, this recipe is foolproof. Bursting with flavor, it elevates salads and extends its versatility to various other dishes.
Julia Child’s legacy extends beyond her entertaining persona; she was a remarkable educator. Her cookbooks reflect her prowess as a teacher, offering clear and concise instructions that instill confidence in any home cook. The French vinaigrette epitomizes her teaching style – uncomplicated, requiring minimal prep, and devoid of any cooking. Simply combine minced shallot, Dijon mustard, salt, lemon juice, vinegar, olive oil, and pepper in a jar, seal it, and vigorously shake – as Julia Child would say, with “great vigor.”
For a half-cup of vinaigrette, gather the following ingredients:
– 1 to 2 tablespoons of wine vinegar, or a blend of vinegar and lemon juice
– 1 tablespoon of minced shallots or scallions
– 1/8 teaspoon of fine salt
– 1/4 to 1/2 teaspoon of dry or Dijon mustard (optional)
– Freshly ground black pepper, to taste
– 6 to 8 tablespoons of extra-virgin olive oil
Julia Child’s vinaigrette transcends mere salad dressing; its applications are diverse. Besides enhancing a crisp green salad, it serves superbly as a marinade for chicken. Doubling the recipe allows for dual usage, with one portion for marinating and the other for dressing. This versatile vinaigrette also complements sandwiches, wraps, roasted vegetables, and potatoes. Drizzle it over grilled fish, seafood, poultry, or pork for a culinary flourish that elevates any dish.
In essence, ditch the store-bought dressings and embrace the simplicity of crafting your vinaigrette – particularly Julia Child’s French vinaigrette. Its swift assembly injects a burst of zesty brightness and acidity into a spectrum.
