In France, set in the beautiful Beaujolais region, is Chateau de Longsard where the chatelaine just happens to be my sister-in-law. Alexandra and her husband, Olivier, run the chateau as a B&B welcoming visitors from around the world.
Most nights, dinner is served “en famille” and if there is a salad, this is most likely the dressing you will find upon the greens. I have never really measured the ingredients nor do I think Alex would. We sort of eyeball the proportions. The ingredients are not fancy and the secret to the dressing is (gasp!) Liquid Maggi. Do not leave it out. It’s highly probable that you won’t use it for anything else so your $3.50 bottle will last you a lifetime.
In an approximate proportion of 3:1 combine the oil and vinegar then add the seasonings. I use a large jar to shake it all up. As my friend Amy at ABCD Design suggests, before making a final seasoning adjustment always taste the dressing on a leaf of lettuce for an accurate assessment of it’s true flavor.
- 9 oz -Safflower oil (Light and neutral – olive oil is too heavy.)
- 3 oz -Cider vinegar (Healthful and tasty.)
- 1/4 tsp -Dijon mustard (This will emulsify the dressing and help stabilize it.)
- 3/4 tsp sea salt
- 3/4 tsp sugar
- two or three good shakes of Maggi.
Every so often, I make a large amount of dressing to have on hand. Extra ingredients can be added to a small quantity of the mother dressing as needed. Many things like shallots and garlic will turn bitter if left in the dressing for too long and herbs lose their freshness and zip.
Bon Appetite!