Saturday, May 2, 2026
🍲 CuisineToday's Tip
A French vinaigrette is made in the bottom of the salad bowl, not in a separate container. The ratio is sacred: one part acid to three parts oil. Dress the salad at the very last moment before serving.
Try This
Make your vinaigrette directly in the bowl: 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 3 tbsp olive oil, pinch of salt. Whisk with a fork. Add greens and toss only when everyone is seated.
The order matters: mustard first (it emulsifies), then vinegar, then oil in a slow stream while whisking. A properly emulsified vinaigrette clings to leaves instead of pooling at the bottom. Never refrigerate it. Room temperature only.
One French lifestyle tip, every morning at 7am. Free — always.