Vinaigrette for Green Salad

Vinaigrette for Green Salad
Vinaigrette for Green Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    •1 teaspoon Dijon mustard

  • 1

    •1 teaspoon minced fresh garlic

  • 1

    •1 egg yolk (optional)

  • 3

    •3 tablespoons champagne vinegar or white wine vinegar

  • •Kosher salt and freshly ground black pepper

  • 1/2

    •1/2 cup good olive oil

  • •Salad greens or mesclun mix for 6 to 8 people

Directions

In a small bowl, whisk together the egg yolk, mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. (Or shake it up in a jar if you don't feel like bothering) 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. Notes: -I used my dad's red wine vinegar for this particular salad. My mom doesn't like it in this dressing. She normally uses white vinegar. I used what I have. -When I was pregnant, my mom omitted the raw egg. It doesn't add that much of a taste to the dressing. Just makes it thicker. If you are scared of an egg yolk, add a dollop of Greek yogurt in. You would never know the difference. I do this with my Caesar salad too. ***Update**** My mom actually OMITS the egg entirely now! Go figure!

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