Green Salad with Creamy Mustard Vinaigrette

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 35 Reviews
Total Time:
10 min
Prep
10 min
Yield:
6 to 8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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.

* Raw Egg Warning

Food Network Kitchens 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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 35 reviews

  • on May 06, 2013

    Flag

    This is the best salad dressing ever! So quick and easy and full of flavor. The champagne vinegar and the egg yolk make this dressing delicious so don't leave it out! this is my go to vinaigrette now, and it never disappoints. I highly recommend this recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 04, 2013

    Flag

    Wonderful...creamy, delicious and fast. I used my immersion blender and it makes it so creamy. Also I made a batch with the vinegar and then a batch with all lemon juice...and I think I prefer it with lemon juice. Yum.....Ina is my favorite chef of all time...

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 13, 2013

    Flag

    My new favorite salad dressing. Perfect for spring mix. I have used the egg yolk both times I made it (Eggland's Best. Makes me nervous, but when I think about all of the raw cookie dough I have eaten in my lifetime and never gotten sick....

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Green Bean Salad

Green Bean Salad

By: Patrick and Gina Neely
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.