Not-for-Profit, Award-Winning Community News and Views for Windham County, Vermont • Since 2006
Food and Drink

Here's some vinaigrette to go on your greens

BRATTLEBORO—The freshest way to dress a salad of locally-grown greens is with a simple homemade vinaigrette.

Matt Goddard, owner of Brattleboro’s Backside Cafe, shared the recipe for his house vinaigrette salad dressing.

“It is super-easy,” Goddard said. No special equipment other than a jar or bowl, and either a fork or whisk, is necessary. If you have a jar with a lid, you can skip the fork or whisk and just shake it.

“I use the classic combo of one part vinegar to three parts olive oil. I have used all grades of olive oil, from pomace to extra virgin,” he said.

Pomace is less expensive, and has a stronger olive flavor. Extra-virgin will cost more, and often tastes more delicate.

“For the cafe, I use red wine vinegar, but I use balsamic for specialty vinaigrettes,” Goddard said.

He then adds “a few spoonfuls of decent-grade mustard. Use a smooth kind, nothing grainy. I use Dijon."

“Then I herb. For a gallon of vinaigrette, I use a heaping tablespoon of each: tarragon, basil, oregano, parsley. Pinch of black pepper, and voila,” he said.

Goddard noted his herb mixture varies depending on what he has around. If you are not running a restaurant and do not need a gallon of vinaigrette, just a pinch of each herb will do.

But remember, if you are using fresh herbs, you will need to multiply the amount you use by three.

Like what we do? Help us keep doing it!

We rely on the donations and financial support of our readers to help make The Commons available to all. Please join us today.

What do you think? Leave us a comment

Editor’s note: Our terms of service require you to use your real names. We will remove anonymous or pseudonymous comments that come to our attention. We rely on our readers’ personal integrity to stand behind what they say; please do not write anything to someone that you wouldn’t say to his or her face without your needing to wear a ski mask while saying it. Thanks for doing your part to make your responses forceful, thoughtful, provocative, and civil. We also consider your comments for the letters column in the print newspaper.


We are currently reconfiguring our comments software. Please check back if you’d like to read or leave comments on this story. —The editors

Originally published in The Commons issue #309 (Wednesday, June 10, 2015). This story appeared on page C1.

Related stories

More by Wendy M. Levy