When making her easy mustard vinaigrette recipe Julia Child recommends using a high-quality vinegar and oil as these really bring out the flavors. We thought a pinch of sugar would balance out the acidity and tang of the mustard; feel free to add a little more if you find the dressing too strong. Recipe adapted from The French Chef Cookbook by Julia Child © 1968 by Julia Child with permission from Alfred A. Knopf a division of Penguin Random House LLC.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 KQED Food | 2015-08-23 19:19:10 |  808,279 Views |
How to Make Vinaigrette Salad Dressing: Jacques Pépin Techniques | KQED
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
For most of my life salad has been my enemy. Not only do I find chewing on large chunks of leaves an unpleasant jaw workout but I also don’t like all the greens that end up in salad bowls (yes I’m looking at you kale and arugula). But now that I’m in my 20s I’ve discovered a few things that have opened my eyes to the world of delicious and mouthwatering salads and I’ll never turn my back on them again.
For starters I started cutting my salad ingredients into smaller pieces. When I make a salad at home I like to thinly slice the greens before tossing them with the other ingredients. This makes the salad easier to eat and ensures that each piece is better coated with the flavorful dressing. And here’s a little tidbit: salad doesn’t have to be cold. When I use warm ingredients like roasted peppers sautéed greens and toasted nuts I feel like I’m thinking outside the box and transforming the conventional cold salad into a more cozy and complex experience.
