Green Salad Vinaigrette

Name: Green Salad Vinaigrette
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 4 servings
Ingredients: 1 1/2 tablespoons champagne vinegar; 1/4 teaspoon Dijon mustard; 1/2 teaspoon minced garlic; 1 extra-large egg yolk, at room temperature; Kosher salt and freshly ground black pepper; 1/4 cup good olive oil; 6 ounces baby arugula or mesclun mix

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Level: Easy

Total: 5 min
Active: 5 min

Yield: 4 servings

Level: Easy

Total: 5 min
Active: 5 min

Yield: 4 servings

Ingredients

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1 1/2 tablespoons champagne vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon minced garlic

1 extra-large egg yolk, at room temperature

Kosher salt and freshly ground black pepper

1/4 cup good olive oil

6 ounces baby arugula or mesclun mix

Directions

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

My Private Notes

Show: Barefoot Contessa: Modern Comfort Food

Episode: Modern Comfort Food: Good Cheese

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Green Salad Vinaigrette

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