Classic bistro vinaigrette from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

  • red wine vinegar
  • shallots

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Notes about this recipe

  • Laura on April 15, 2014

    Pg. 29. I had some really lovely fresh mixed greens, plus mache, claytonia, radishes, carrots, red onion and Persian cucumbers that I bought at my farmers market the day before. I wanted to dress them with something different than my usual homemade lemon vinaigrette. This recipe appealed and it was very good and I will keep it in my repertoire. My only issue with it is that it was quite thick. The relative proportions of olive oil (3/4 c.) to red wine vinegar (1/4 c.) were standard, but it turned out thicker than I'd like. I added a bit more vinegar and I liked the result.

  • Breadcrumbs on February 15, 2013

    p. 29 - A classic French vinaigrette. Hammerlsey has you macerate the shallots in the vinegar prior to whisking in the oil and remaining ingredients. I have some amazing Pinot Noir vinegar that seemed perfect for this recipe. I love how mellow it is relative to other red wine vinegars and it really worked well to create a balanced and very versatile dressing. I ended up grilling some endive in my Panini press then drizzling this dressing atop along w a sprinkling of sliced Kalamata olives and grated Parmesan cheese. The cheese melted into the caramelized crevices of the endive and its sweet, earthy flavour provided a nice balance for the bitterness of the endive and the tartness of the dressing. A lovely recipe to have in your repertoire. The author notes this dressing keeps for 3 days when covered and refrigerated. Photos here: http://chowhound.chow.com/topics/888742#7870952

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