Vinaigrette for Green Salad
(Recipe from Ina Garten- Barefoot in Paris)
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 1 egg yolk (optional)
- 3 tablespoons champagne vinegar or white wine vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
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.
-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!