Jacques Pepin's best vinaigrette ever

Jacques Pepin: Is he a demigod? Ubermensch? Would I have his baby if I were a woman? All of these flooded my mind as I strained for a title that would reflect my feelings about the man. Everything is just so right about Jacques. He's a master chef, but at the same time very down to earth. He can make delicious things out of an absolute minimum of ingredients. He's quintessentially French, not only in appearance and inflection, but also his cooking. The man knows what to do with leeks and chervil. He's every bit the match for Julia Child, and this is ably demonstrated in a most literal fashion in the superb companion book to their PBS series, Julia and Jacques Cooking at Home.

Though I am a great admirer of Julia as well, in most cases in this book my loyalty to Jacques is ably rewarded. Even with something as basic as vinaigrette. His Vinaigrette in a Jar is a thing of perfect balance, beauty and simplicity. Plus, delicious. Before encountering this recipe, I was pretty promiscuous when it came to salad dressing. I've rarely met one I don't like. Well, I should clarify that: my Rogue's gallery of salad dressing charlatans has some familiar names: a mysterious dude named Ken, some cheesemakers that ought to not even be in the salad dressing biz, and a swillmonger who's name is at the top of my list: first name Dorothy, last name Lynch.

I've rarely met a well-made dressing I don't like. But the simplicity and deliciousness of the dressing stopped my wayward ways; now I'm a one-salad-dressing man, baby. And here's the template for perfection, right here.

Jacques's Vinaigrette in a Jar

Yield: about 1 1/2 cups

2 tsp chopped garlic
2 Tbl Dijon Mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup red or white wine vinegar
1 cup extra virgin olive oil or peanut oil, or a mix of the two

Put all the ingredients in a jar with a screw top lid, and shake very well. Taste and adjust as you like.

Store in fridge up to 2 weeks, and shake to blend before using.

What could be simpler? I always use extra virgin olive oil, I might try the peanut oil some day, but I'm really not tempted. This last time I doubled the recipe which seems to be just about right for our needs.

This dressing makes pulling a delicious, healthy green salad together a snap. But that's only the beginning. Here I am making an Italian sandwich by broiling red peppers dressed with our vinaigrette on one slice of organic sourdough, and turkey and salami topped with fresh mozzarella dotted with Castelvetrano olives on the other. Put them together after a brief stint under the broiler, only a couple of minutes. Yum.