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5 from 4 votes

Simple Herb Vinaigrette for Salade Niçoise

a simple 1:2 acid: oil ratio vinaigrette for Classic Salade Nicoise
Total Time5 mins
Course: Sauce
Cuisine: French, Mediterranean
Keyword: dressings, julia child, nicoise, vinaigrette
Servings: 1 cup


  • garlic press
  • mason jar
  • blender
  • whisk


  • ¼ cup red wine vinegar or lemon juice, or a combination of both
  • ¾ cup neutral oil or olive oil
  • ¼ teaspoon salt
  • 2 cloves garlic, minced this is not in Julia's recipe, but I can't imagine a recipe from the south of France or my own kitchen not having garlic
  • 1-2 tablespoons minced fresh parsley, chives, and basil Julia suggests tarragon, or a pinch of dried herbs
  • ½ teaspoon mustard * optional, for flavor as well to help emulsfiy the dressing


  • Combine the vinegar or lemon juice, oil, salt, garlic, and mustard if using, in a mason jar or blender. Shake the jar or run the blender for about 15 seconds to blend thoroughly. Season with black pepper if using.
  • Stir in the herbs and correct salt and pepper just before dressing the salad.
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