Ever since I was very little I have always loved a well dressed salad. To me, that just means a combination of salt,oil and vinegar. I know it doesn’t sound like much, but if you get it right, the flavour really delivers. My first attempt at cooking involved making Robert Carrier’s French vinaigrette from his series of collectable cook book magazines that were around in the 70s. How I loved those books and would dearly love to have kept hold of them. I would be in charge of making the vinaigrette whenever a salad was called for, which was most weekends, so got rather adept at this task. Along with the salad leaves, I would tear up a day old baguette into small pieces and rub them with garlic before stirring them in to my salad which was always heavy on the dressing. This was so that I could dip the bread croutons into the puddle at the bottom of the bowl, drinking up any remaining sauce. I still make his dressing to this day but I have to confess that what I do mostly is written below and people seem to love it even though it’s not really a recipe!
Learn to Cook's Simple Vinaigrette
Author: Laura Scott
Recipe type: Salad dressing
- 1 long pour from a bottle of olive oil
- 1 capful of red wine vinegar
- Generous sprinkle of Maldon sea salt
- Pepper from a pepper mill
- Add these ingredients to your chosen bowl of salad leaves and see how good they taste.