Green Salad with Creamy Mustard Vinaigrette

By maxwells4

Copyright 2002, Barefoot Contessa Family Style, All rights reserved

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

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

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.