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.
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