4 Videos | Photo: Vinaigrette For Green Salad Recipe
Ingredients
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 3 tablespoons champagne vinegar
- Kosher salt and 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 mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 52 reviews
By Scarlett's Mom
Michigan
on May 12, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Simple. Delicious. Whipped this up to dress the salad I took to a friends dinner. You know it's a hit when you're asked for the recipe! I'll repeat what has been said here because it's important ~ use good quality oil and champagne vinegar. Colavita is the brand available in my neck of the woods.
By pookyloo
La Mesa, CA
on May 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy. Simple. Delicious. I always use this recipe..well..have it memorized, but thought to send a positive review for anyone looking for a new vinaigrette. Definitely use champagne vinegar as I'm sure that that's the ingredient really bringing everything together. I use B.R. Cohn from the Cohn winery in Napa. You can order it online. Also great drizzled over tomato and cucumbers for a light salad :
By sheilafri
Iowa
on March 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is now my go-to vinaigrette recipe. I use a very good quality oil and it is awesome! Am currently using it often for a fresh baby kale salad with red onion, diced dried apricots and chevre. Let it set for just a few minutes to soften the kale. A quick twist of freshly ground sea salt and pepper put it over the top.
Read all 52 reviews