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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episodes: Bon Voyage and Bon Voyage

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Total:: 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 (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.

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

My Private Notes

Name: Green Salad with Creamy Mustard Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 6 to 8 servings
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

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Green Salad with Creamy Mustard Vinaigrette

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