Sauce Vinaigrette [French Dressing]

Another recipe from Julia's Mastering the Art of French Cooking, to round out the menu for book club today.

La Carte

Râpée Morvandelle
Gratin of Shredded Potatoes with Ham and Eggs and Onions

Salad Composée avec sauce vinaigrette
Mixed Salad with Vinaigrette

Charlotte Malakoff aux Fraises
Almond Cream with Fresh Strawberries

I made everything on Friday, all I have to do today is toss the salad with dressing, and bake the Gratin (which smells fantastic, by the way). Of course this vinaigrette was the easiest part! I can't wait!

***Pictures soon!***

Sauce Vinaigrette
[French Dressing]
For about 1/2 cup

For: salads and simple marinades
Salad dressings are always best when freshly made; if they stand around for several days they tend to acquire a rancid taste.

1/2 to 2 tablespoons good wine vinegar or a mixture of vinegar and lemon juice
1/8 teaspoon salt
Optional: 1/4 teaspoon dry mustard
6 tablespoons salad oil or olive oil
Big pinch of pepper

Optional: 1 to 2 tablespoons minced green herbs, such as parsley, chives, tarragon, basil; or pinch of dried herbs

EITHER beat the vinegar or lemon juice in a bowl with the salt and optional mustard until the salt is dissolved, then beat in the oil by droplets, and season with pepper, OR place all ingredients in a screw-top jar and shake vigorously for 30 seconds to blend thoroughly.

(guess which method I chose?)

Stir in the optional herbs and correct seasoning just before dressing the salad.