Simple green salad with a perfected French vinaigrette from Pedaling Through Burgundy Cookbook by Sarah Leah Chase

  • store-cupboard ingredients
  • white wine vinegar
  • Show all ingredients...

  • EYB Comments

    Can substitute Champagne vinegar for white wine vinegar, and chives for parsley.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Champagne vinegar for white wine vinegar, and chives for parsley.

  • foodgloriousfood on April 25, 2024

    Very good. First attempt I made it with white wine vinegar but recipe says can also make it with champagne vinegar so will try that. I used Fallot dijon which was good but I might try with some of the flavored ones perhaps the Fallot Tarragon. I thought it needed more acidity so will play with the ratios and vinegars. This is a good one to riff on to develop your own “house” mayo

  • Wende on November 24, 2021

    This vinaigrette is one of best salad dressing I have ever had. There was a restaurant in NYC that made an almost identical one and, after the restaurant closed, I made repeated attempts to duplicate that taste but never quite got there. I remember the first time I made this, I felt as though I had found that long lost taste that I could only dream of tasting again. I have never served it without being asked for the recipe - it's that good. There is a raw egg in it. I am fine with that, but those who are not might want to use a pasteurize egg instead.

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