The Notebooks
by Josée Fiset

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my signature vinaigrette

Umeboshi is a small Japanese plum traditionally used to make a super-salty, bright red vinegar. Antiseptic, fortifying and mineralizing, umeboshi contains more than 17 health-boosting substances. And it’s the key ingredient in my best-known vinaigrette, which is dead simple, by the way. Just be careful: there are several companies that make this vinegar. I prefer the Koyo brand.



1. In a small bowl, whisk the oil with both vinegars. Add pepper; refrigerate.


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