Difficulty | Easy |
Prep time | 5 min |
Servings | One salad for 4 to 6 |
Another extra simple recipe. May be more an "how to" than a recipe actually.
You can easily do batch preparation. Vinaigrette keeps in the refrigerator for up to 2 weeks if stored in a capped glass bottle. Just shake the bottle for a few seconds before use.
Done in 5 minutes tops, the vinaigrette tastes so much better than any store-bought dressing, and is so much healthier (no preservatives). Plus, It seasons pretty much any salad: green, tomato, carrot, nicoise, etc...
You can also try alternate ingredients: shallots instead of garlic, walnut oil instead of olive oil, gourmet wine vinegar from sherry, like Jerez vinegar, instead of balsamic, to name a few possible substitutes. The Dijon mustard however is the star ingredient that you should not swap.
Ingredients
- 2 tbsp balsamic vinegar
- 6 tbsp olive oil
- 2 tsp Dijon mustard
- 1 garlic clove
- Salt
- Pepper
As always, the quality of ingredients makes a big difference. We highly recommend the Maille Dijon Originale, that can be found in most supermarkets, or here.
Utensils
Any cup, mug, bowl, salad bowl, or blender for batch preparation; tablespoon; teaspoon; kitchen knife or garlic press.
Directions
STEP 1
Pour vinegar (1 tbsp) inside the bowl, sprinkle with salt.
STEP 2
Add Dijon mustard (about 1 tsp) and mix with spoon.
STEP 3
Slice garlic clove thinly and add to the mixture.
STEP 4
Add olive oil (3 tbsp), sprinkle with pepper and stir energetically with spoon, fork or whisk. Et voilà!
Bon appétit!
Any questions? Contact us!
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