a simple 1:2 acid: oil ratio vinaigrette for Classic Salade Nicoise
Total Time5 minutesmins
Course: Sauce
Cuisine: French, Mediterranean
Keyword: dressings, julia child, nicoise, vinaigrette
Servings: 1cup
Equipment
garlic press
mason jar
blender
whisk
Ingredients
¼cupred wine vinegar or lemon juice, or a combination of both
¾cupneutral oil or olive oil
¼teaspoonsalt
2clovesgarlic, mincedthis 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
1-2tablespoonsminced fresh parsley, chives, and basilJulia suggests tarragon, or a pinch of dried herbs
½teaspoonmustard* optional, for flavor as well to help emulsfiy the dressing
Instructions
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.