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Trevor Watling

Also try some 'germe de bles'. toss two big tables spoons full in the salad before the rest of the dressing. Germe de bles is available in most spermarkets


Off to make the dressing now, though in my mind it takes a lot to beat olive oil and basalmic vinegar! Am growing all my own salad now with lots of interesting things. See you all in Aug. Have enjoyed reading your blogs, Lynn


I am always on a quest for the perfect salad dressing. Like the French (must've inherited this trait from my French mother), once I find something I like I stick with it.

I am definitely going to try this recipe, and if you have any suggestions using olive oil and vinegar -- I'd love to hear them!

Early morning post written on a cool morning from Manhattan Beach, CA.

Mark Kane

Love your writing and your recipes. The chef in the perfect little restaurant of the Des Moines Art Center uses Dijon mustard like an egg yolk to emulsify her salad dressing which results in a consistency somewhere between a liquid and a gel. I don't know if she adds the oil slowly while beating the mustard as one does with an egg yolk. What happens when you shake your jar of dressing? Do the ingredients thicken?

Lynn McBride

Hi Everybody, thanks for the comments. Mindy, more vinegarette recipes coming up soon for summer salads.
Trevor, that's wheat germ in English, right? Good idea. And Mark, yes the dressing is a bit on the thick side, due to the mustard. The method you describe is the RIGHT way to do it: mix everything in a bowl except the oil, then whisk like mad while you add the oil in a slow steady stream. Which I used to do, but being a lazy sort of cook, I discovered that as long as you shake it just before you put it on, the jar method works fine. Bon appetit, y'all!--Lynn

Sue Manning

I always bring huge jars of dijon mustard home with me after visiting daughter & family. she taught me to use honey instead of sugar and to use a really good green olive oil. Love your blog and pictures!
sue in Cashiers, n.c.


After having this dressing at the home of my French friends in Annecy, I brought home large jars of dijon mustard one year, too. Wrapped and padded them carefully, hand-carried for safety (b4 liquid restrictions). Gave several to friends and family for gifts. THEN, I found the exact same product on my grocer's shelves. GRRR! Oh well - sure does make it easier since now I procure at the local grocery store!

Carrie @ Season It Already!

I miss the dressing in France! I always thought balsamic vinaigrette was what they used, but it never tastes quite right. So glad to have the correct version. Thanks!

Anne Daigle

I wonder if our Louisiana brand of Zatarain's mustard would work. It has horseradish mixed in. Good stuff.

Marge Fredrickson

I'm not able to call up Is there another way to find this site? Would very much like to check out the gite. to which you refer. I thoroughly enjoy your posts, bring back my memories of France.

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