Green Salad with Mustard Vinaigrette

Total Time:
10 min
Prep:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 tablespoons Champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh garlic
  • 1 extra-large egg yolk, at room temperature*
  • 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
Watch how to make this recipe.
  • 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.

  • Note: If you're worried about raw egg, eliminate it from the recipe.

  • *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.


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