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Post by Jody on Nov 11, 2010 16:12:54 GMT -5
Going to Alliance Francaise picnic on Suday, potluck and boules!
Planned on doing Salade Nicoise but my vinagrette never tastes like the ones I have in Paris. Anyone have a really good recipe. I have every kind of vinegar known to man so that is no problem. I use EV olicew oil..is that the problem. MIne alwaystastes vinegary!
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Post by denise on Nov 11, 2010 16:56:16 GMT -5
Going to Alliance Francaise picnic on Suday, potluck and boules! Planned on doing Salade Nicoise but my vinagrette never tastes like the ones I have in Paris. Anyone have a really good recipe. I have every kind of vinegar known to man so that is no problem. I use EV olicew oil..is that the problem. MIne alwaystastes vinegary! I have recently cracked the secret of classic French vinaigrette, thanks to Jamie Oliver. He recommends three tablespoons ( 15 ml) good extra virgin olive oil to one tablespoonful(15ml) whatever type of vinegar or lemon juice you wish. add one teaspoonful (5mls) of Dijon mustard a pinch of salt and a larger pinch of black pepper, mix well... If wished add some dried or chopped fresh herbs and optionally something crunchy like pine nuts, seeds or pomegranite seeds or capers. This gives a dressing like the ones you get in French cafes on the salads. Add it to the salad and toss just before serving, although Jamie has the habit of putting the dressing in the bottom of the dish the leaves on top and then mixing just before serving Here is David Lebovitz recipe for classic salad Nicoise. He says just use oil no vinegar www.davidlebovitz.com/2010/07/classic-salade-nicoise/This is the recipe for vinaigrette in the above link which I had not noticed before....mmm interesting, he puts chopped shallots in it. www.davidlebovitz.com/2009/11/how-to-make-french-vinaigrette/Denise love from England |
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Post by Jody on Nov 11, 2010 17:05:31 GMT -5
Okay I've read The Leib ans will try that tomorrow!
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Post by sunshine817 on Nov 11, 2010 17:27:16 GMT -5
If you decide to put herbs in it, let them sit for a few minutes in the vinegar to hydrate, too. The shallots and the herbs make a standard dressing really, really nice.
then you can begin to play with different oils and vinegars. I have olive oils I use *only* for salads, as they're full and fruity (Italian ones are my favorites for salads) --but walnut oil is sublime.
Then you can start with vinegars - raspberry, walnut...the list goes on and on. It's hard to keep the cupboard inventory under control!
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Post by Anne on Nov 12, 2010 11:31:42 GMT -5
David Lebovitz is right, most people do it "au pif". Also that's a good excuse for the cook to do the vinaigrette exactly the way she likes it. For green salads and winter-type salads I often use colza oil (no taste), a soft honey vinegar (then it's 1 spoon oil for 1 spoon vinegar) and then quite generous dashes of arome Maggi. www.maggi.fr/recettes-et-astuces/je-fais-quoi-avec/arome.aspx |
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Post by geordy on Nov 13, 2010 8:02:31 GMT -5
Arome Maggi added to shopping list for next trip  ! ;D |
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Post by Jody on Nov 13, 2010 8:16:33 GMT -5
MIne too, geordy!
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! ;D
Let the riot begin! LOL - 
hahahha