The Surprising Way Julia Child’s Martini Habit Enhanced Her Salad Recipes
Julia Child introduced her vinaigrette recipe on “The French Chef” in 1968, and it immediately stood out for being unexpected and straightforward. Instead of the standard 1:3 vinegar-to-oil ratio, she went with a gentler 1:5 balance. The inspiration came from her favorite cocktail, the upside-down martini. Also called the reverse martini, it flipped the usual gin-heavy formula by using five parts dry vermouth to one part gin, finished with a lemon peel twist.
Julia preferred Noilly Prat vermouth and described the drink as so light that “you could have two of them.” Just as this martini softened gin’s bite, her vinaigrette softened vinegar’s sharpness, which allowed greens to taste fresh without being overpowered. She recommended rubbing a garlic clove around the salad bowl before whisking vinegar, Dijon mustard, and salt together, then slowly drizzling in oil until the mixture emulsified into a glossy finish.
To keep things playful, Julia encouraged cooks to use a shot glass instead of a measuring cup. If the dressing separated, a quick whisk brought it right back together.
Borrowing Balance From the Bar
Image via iStockphoto/Nadiia Borovenko
Julia wasn’t the only chef to notice how much cocktails and vinaigrettes have in common. Bobby Flay once made the same point by telling Bon Appétit that the secret to both is indeed balance. He explained that just as a margarita or negroni sbagliato depends on the proper ratio of tart and sweet, a salad dressing succeeds when its acid and oil hit the right mark. Too much of one side throws everything off.
Why the Upside-Down Martini Worked
Julia’s upside-down martini reflected her overall approach to flavor. By letting vermouth shine and dialing back the gin, she turned a stiff drink into something lighter and more approachable. That same thinking shaped her vinaigrette: more oil than vinegar. Both the cocktail and the dressing were easy to enjoy and encouraged people to go back for more.
She also left room for play. As bartenders tweak recipes with syrups or garnishes, Julia urged cooks to try different vinegars like sherry or Champagne, swap in nut oils, or add fresh herbs such as tarragon. For extra panache, she suggested shaking the vinaigrette over ice in a cocktail shaker and pouring it straight onto a salad.