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Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

From: Barefoot Contessa Family Style

Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episodes: Bon Voyage and Soup Lunch

From: Barefoot Contessa Family Style

Green Salad with Mustard Vinaigrette

Name: Green Salad with 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*; 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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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 6 to 8 servings

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 6 to 8 servings

Ingredients

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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.