Name: Mustard Vinaigrette
Total time: 40 min
Ingredients: 1 rounded tablespoon Dijon mustard; 1 1/2 tablespoons red wine vinegar or sherry vinegar; 1 tablespoon fresh lemon juice; Salt; freshly ground pepper; 1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil; 1 small garlic clove

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.

Mustard Vinaigrette

Dijon mustard

red wine vinegar or sherry vinegar

lemon juice

Salt

pepper

extra virgin olive oil, oil

garlic clove

In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.

Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Mustard Vinaigrette

Total: 40 minutes

Servings: 2.5

Author : Martha Rose Shulman

Ingredients

Instructions

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