Mys­tery of the missing vinai­grette

Austin American-Statesman - - FOOD MATTERS -

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.

Truf­fle 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.

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