Mystery of the missing vinaigrette
Editors’ note: This recipe for vinaigrette was omitted from Page D5 in a June 30 story about potato salads. The dressing should be added to the Lamb’s Lettuce, Potato and Black Truffle Salad. The recipe is from ‘Simply French’ by Patricia Wells and Joël Robuchon.
This salad dressing can be adapted to include garlic, mustard, fresh herbs or lemon juice depending on the salad. It can even incorporate pan drippings from roasted meat.
It can be made in batches and kept for several days, refrigerated, in a small jar. Shake vigorously to reblend ingredients. Makes about 2⁄3 cup vinaigrette.
1 Tbsp best quality red wine vinegar 1 Tbsp best quality sherry wine vinegar Sea salt to taste
1⁄ cup extra-virgin olive oil
2 Freshly ground white pepper to taste 1 Tbsp minced black truffle (optional) 1-2 Tbsp poultry or meat drippings (optional)
In a small bowl, whisk together the vinegars and salt. Add oil in a thin stream, whisking until well blended. Season with pepper to taste. Add truffle shavings and, if using, meat/poultry drippings, cooking juices (or just truffle) and stir to blend.