Shrimp, Artichoke and Tomato Salad with Riesling Vinaigrette

Vinaigrette, as the word suggests, comes to us from the French.  According to famed French chef, Auguste Escoffier (1846-1935), who documented the essentials of French cooking for us,  this simple “cold sauce” should be used to accompany “calf’s head or feet”.   Auguste might be surprised to know that, while the vinaigrette has endured to grace our tables more than a century after his writings, his recommended application is no longer a common use.  I must admit that I prefer my vinaigrette on something other than calf’s feet. Continue reading →