Green Salad with Creamy Mustard Vinaigrette
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh garlic
- 1 extra-large egg yolk*, at room temperature (see Note)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Note: If you're worried about raw egg, just omit it.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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