 |
| Fresh Dijon Vinaigrette salad with cherry tomatoes and apple slices |
Known in the family as my grandmother's salad dressing, this version of vinaigrette has one significant difference from a basic French vinaigrette: instead of regular vinegar, she used cornichon juice, that is the juice found in the jars of cornichons. Being from an era when every bit of leftover was being used, recycled or at last resort, fed to the pigs, while being excessively critical of her own cooking, her recipes often had unusual twists in small details. Cornichon juice is a cooked vinegar macerated with herbs making it both milder and rich in flavors. The vinegar being milder than usual allows for some lemon or lime juice to be added without causing the vinaigrette to become too strong.
