|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.
- 2 tbsp balsamic vinegar
- 6 tbsp olive oil
- 2 tsp Dijon mustard
- 1 garlic clove
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.
Any cup, mug, bowl, salad bowl, or blender for batch preparation; tablespoon; teaspoon; kitchen knife or garlic press.
Pour vinegar (1 tbsp) inside the bowl, sprinkle with salt.
Add Dijon mustard (about 1 tsp) and mix with spoon.
Slice garlic clove thinly and add to the mixture.
Add olive oil (3 tbsp), sprinkle with pepper and stir energetically with spoon, fork or whisk. Et voilà!
Any questions? Contact us!