Her classic red wine vinaigrette has us reaching for our salad spinners.
If you’re regularly making salads at home, there’s a good chance you have a go-to dressing.
“My French in-laws eat the same salad everyday, usually at lunch and dinner.
Photo: EatingWell
You could use what you have on hand, but the expert opts for chives, parsley and tarragon.
Start with peeling and finely chopping your shallot, then adding it to your salad bowl.
Add a dash of salt and about a tablespoon of red-wine vinegar to the shallot.
While you wait, you’re free to prep your lettuce or chop your herbs!
Then add in the chopped fresh herbs, whisk it all together and you’re good to go.
As mentioned, Marie-Louise uses a neutral oil in this recipe.
In the caption, Pla says this oil, called colza in France, is basically standard canola oil.
