Green salad with creamy mustard vinaigrette

  • 3 tbsp white wine vinegar
  • 1/2 tsp dijon mustard
  • 1/2 tsp minced fresh garlic
  • 1 extra-large egg yolk, at room temperature
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 125ml good olive oil
  • Mix of salad leaves for 6 to 8 people
1) In a mixing bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper.

2) While whisking, slowly add the olive oil until the vinaigrette is emulsified.

3) Toss the salad leaves with enough dressing to moisten and serve immediately.

Cook's Note: if you're worried about using raw egg, just omit it.

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