Green salad vinaigrette from Barefoot In Paris: Easy French Food You Can Make At Home (page 102) by Ina Garten

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Notes about this recipe

  • averythingcooks on March 12, 2024

    A rich, cheesy main demanded an assertive vinaigrette for our salad and this worked perfectly. She does suggest leaving out the raw egg yolk if desired, so I replaced it with a spoonful of yogurt to get that little bit of creaminess. I used champagne vinegar and I will make this one again.

  • SpatulaCity on August 17, 2023

    Tastes punchy on its own, and is perfection with mixed greens.

  • anya_sf on March 02, 2020

    This is the same vinaigrette called for in the salad with warm goat cheese. The egg yolk and garlic really boosted the flavor vs. a traditional vinaigrette.

  • Delys77 on May 14, 2012

    Pg. 102 The major difference between my typical vinaigrette and this recipe is that Ina suggests you add an extra large egg yolk. I did so and I did note that this adds a touch of richness to the vinaigrette which offsets the acidity of the white wine vinegar. I'm not sure however that this added richness is to my taste, I might simply stick to a simpler vinaigrette that excludes the egg.

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