If we can cook it, you can cook it!

Category: La Rive Restaurant

Thomas Keller’s Vinaigrette and Two Great Ways to use it: In Mixed Vegetable Salad and a Layered Chicken Salad in a Mason Jar.

Chef Keller in the Vegetable Garden For years I’ve relied on Julia Child’s “Screw Top Jar” method for making a basic vinaigrette which I’ve enhanced with Dijon mustard and a little Garlic.  It’s a good salad dressing and I like to keep it on hand…