[Editor’s Note: It may take a moment—actually, a couple paragraphs—to comprehend the connection between fashion and food such as lemon vinaigrette. But patience, dear reader, as the point the author makes is a sound one.] The French eat well. The French dress well, as evidenced by this lemon vinaigrette recipe. And their style secret, reports a stylish friend, is this: one outfit. Which is good news. It demystifies the French mystique and it qualifies me for a French passport.
I’ve long stood steadfast by my rule: One girl, one outfit. In second grade I relied on a yellow floral maxi and copper enamel peace pendant. I spent much of college in itchy pink capris. But basic, which is to say black, is best.
Once you’ve settled on a look, it will come in handy all the time. The zip- back microfiber tank dress, for instance, works with sandals in summer, a blouse in fall, sweater in winter, and T-shirt in spring. It pairs nicely with a jacket for day or pearls for night. It shrugs off playground spatter or commuter grime. It can, in a pinch, double as nightgown.
The repetitive look frees the budget for other concerns. Like double portions of shoes and handbags, which my friend assures me are the Hamburger Helper of the French fashion diet. After a year, the French retire the old and invest in the new. I’ve been stretching my black-on-black best a couple of seasons now and have yet to experience the urge to shop. I’m hoping this makes me doubly chic.
I don’t believe in changing salad dressing any more than clothes. I’ve been relying on this recipe for decades and it has yet to fail me. Stylish on any salad.–Leah Eskin
LC Dress To Impress Note
Just like the author said, this lemon vinaigrette recipe is stylish on darn near any salad. We know because our recipe testers said so—actually, they literally swooned over its versatility. Take a gander at their comments—all two dozen of them— found beneath the recipe for inspiration on what to drip, dribble, and drizzle this vinaigrette over any time you want to dress to impress.
Lemon Vinaigrette Recipe
- Quick Glance
- 5 M
- 5 M
- Makes about 1/2 cup
- 1 to 3 tablespoons freshly squeezed lemon juice (from 1 small lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 6 tablespoons olive oil
- Salt, to taste
- Finely chopped chives (optional)
- 1. Pour the lemon juice into a small bowl. Whisk in the mustard and sugar.
- 2. Drizzle in the olive oil, whisking constantly, until the lemon vinaigrette is shiny and smooth.
- 3. Stir in salt to taste and, if you’re feeling fancy, chives. Dribble the lemon vinaigrette over anything and everything you please.
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Lemon Vinaigrette Recipe © 2014 Leah Eskin. Illustration © 2014 Alison Seiffer Spacek. All rights reserved.
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