Bistro Cooking

Having made three trips to France in the past six years it is difficult to believe that I haven't taken the opportunity to replicate the ubiquitous salad of bitter mixed greens dressed lightly in vinaigrette that appears with every meal in France.  Morning, midday and evening.

So this year I deliberately planted three kinds of mixed greens - two of which successfully germinated following the second and third sowing.  

Gardening has been a challenge this year - but I digress.

This evening Jill and I dined upon a traditional Parisian bistro meal of grilled venison (exceedingly rare), scalloped potatoes and a huge side of mixed greens dressed in a homemade French vinaigrette.  

Served with the vin de maison rouge it was terrific.  All that was missing was the baguette with unsalted, sweet cream butter.

click on images to enlarge

Here's the dressing recipe:

 

Classic French Vinaigrette Salad Dressing

Ingredients

        2 tablespoons finely chopped shallots

        2 tablespoons red- or white-wine vinegar

        2 teaspoons Dijon mustard

        4 to 6 tablespoons extra-virgin olive oil

        Freshly ground black pepper and sea salt to taste

Preparation

In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes.   This allows the shallots to mellow a bit.

Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified.  

Season with fine sea salt and freshly ground black pepper.

The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

Making baguettes may be in the future.  So stay tuned....