Go Back
Print
French Vinaigrette
Ingredients
  • 2 tbsp vinegar
  • ½ teaspoon Dijon mustard Edmond Fallot
  • 2 pinches salt Maldon
  • freshly ground black pepper, a little or a lot
  • 4-6 tbsp extra virgin olive oil
Instructions

  1. Whisk vinegar with mustard and salt. Drizzle in olive oil while whisking continuously. Transfer to a glass jar and store extra in the refrigerator.

Recipe Notes / Tips
  • Drizzle dressing over the salad tablespoon by tablespoon so you don't soak it with too much dressing 
  • Olive oil hardens in the refrigerator, but will return to its liquid state as it warms to room temperature  
  •  Variations:
    • honey mustard: increase mustard to 1 teaspoon + 1 teaspoon honey
    • lemon: substitute fresh squeezed lemon juice for the vinegar
    • shallot: finely mince 1 shallot and combine with vinegar and let sit 10 minutes before mixing in the mustard and olive oil.   
  • Building a fantastic salad:
    • leafy greens + thinly sliced crunchy vegetable (radish, bok choy, kohlrabi, snap peas, celery)
    • pea shoots or sprouts
    • something rich: avocado, goat cheese, or parmigiano-reggiano
    • something nutty: toasted pepitas or pine nuts or pistachios or walnuts
    • something bread: sourdough bread or croutons