Recipe Notes Adapted from Julia Child's Julia's Kitchen Wisdom


1 tablespoon finely minced shallot

1 tablespoon Dijon mustard

½ teaspoon kosher salt

1 tablespoon freshly squeezed lemon juice

1 tablespoon wine vinegar (I love to use a Champagne vinegar)

1 to 1 ½ cups of excellent extra virgin olive oil

Freshly ground black pepper to taste


In a bowl, mix together the shallot, mustard, and salt. Whisk in the lemon juice and vinegar. Very slowly, drizzle in the olive oil, whisking constantly, until the dressing is velvety smooth. Finish with pepper.

Notes: It’s important to taste this with a bit of salad green or bread to see how you like the balance of the ingredients. For example, I like a little “bite” to this dressing, so sometimes I fine-tune it with a smidge more mustard or vinegar. I like to serve it right away, either dressing the whole salad in a big bowl, or pouring the vinaigrette into a small serving bowl or pitcher and adding a small whisk – that way everyone can give it a swirl and dress their salads accordingly. If you’re lucky enough to have some left over, it stays fresh refrigerated for several days.