Green salad with mustard vinaigrette

2

Ingredients

  • 45ml champagne 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
  • 120ml good olive oil
  • Salad greens or mesclun mix for 6 to 8 people

Use imperial measurements

Method

How to make Green salad with mustard vinaigrette

1) In a small bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking , slowly add the olive oil until the vinaigrette is emulsified.

2) Toss the greens with enough dressing to moisten and serve.

*Note: If you're worried about raw egg, eliminate it from the recipe.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.