Mustard Vinaigrette

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A fabulous Mustard Vinaigrette—delicious enough for even me, a salad ‘hater’ to agree to eat a salad!  This recipe was adapted (tripled) from David Tanis’ Frisee aux Lardons recipe, which appeared in the New York Times. Make a batch and store in a capped cruet in the refrigerator for multiple salad meals.

Mustard Vinaigrette
Author: Adapted from David Tanis
  • 2 tablespoons Dijon Mustard
  • 6 tablespoons Sherry Vinegar
  • 2 cloves finely grated garlic
  • 9 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  1. Whisk together mustard, vinegar and garlic.
  2. Whisk in olive oil.
  3. Season with salt and pepper to taste.
  4. Pour into glass cruet (or any container with a cap), cover, and store in refrigerator.

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