Cooking icon Julia Child was a hero of mine when I was a kid. Her PBS shows kindled my love of cooking, and of experimenting when I cook.

But I’ve never attempted her recipes, even though I’ve owned some of her books over the years. They all seemed more complicated than I could handle.

If you’ve felt the same way, take heart. I found one of her recipes you and I can easily make, and enjoy, since it seems relatively heart-healthy too.

It’s in this piece, Julia Child’s Timeless Vinaigrette Helped Me Fall in Love with Salad on Eatingwell.com.

Start with these ingredients:

• 2 tablespoons wine vinegar or a combination of vinegar and lemon juice 
• 1/4 teaspoon dry mustard
• 1/8 teaspoon salt
• 6 tablespoons extra-virgin olive oil and/or salad oil, such as grapeseed oil
• 1 1/2 teaspoons minced shallot or scallions and/or ¼ teaspoon dried herbs, such as tarragon or basil
• Big pinch of freshly ground pepper

I’d omit the salt and stick with olive oil. But even if you use the salt, it’s still a relatively small amount given the amount of dressing you’re creating.

Continue reading “You can cook like Julia Child, at least when it comes to salad dressing” →