Making your own salad dressing is BEYOND easy, and Ina has the recipe for a perfect vinaigrette.
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Vinaigrette For Green Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Prep: 15 min
Yield: 6 to 8 servings
Ingredients
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people
Directions
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
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Ina Garten’s Vinaigrette For Green Salad | Barefoot Contessa | Food Network
[Music]
i don’t know what it is the mystique
around vinaigrette for some reason
people get really nervous about it but
it’s really the simplest thing in the
world the key to making a really good
vinaigrette is using really good
ingredients it doesn’t take a lot so i’m
going to start with a teaspoon of
chopped garlic
3 tablespoons of
vinegar i use champagne vinegar i think
it’s really got great flavor
that’s always sort of good quality
and although it says champagne it’s not
expensive
teaspoon of dijon mustard you can use
regular american mustard but this really
just has so much more flavor it’s really
intense and it does exactly what you
wanted to do on the vinaigrette teaspoon
of salt i think this is where most
vinaigrettes fail not enough salt and
pepper half a teaspoon of pepper
i’m just gonna whisk it all together
mustard actually does two things it
flavors it and it creates an emulsion so
it’s gonna be
nice and creamy
and then good olive oil i love
california olive oil
i don’t like when it’s too green because
it has that bitterness to it i like when
it’s sweet and not too strongly flavored
about a half a cup just pour it in
slowly as though you were making a
mayonnaise
what the mustard does is create an
emulsion with the vinegar and the olive
oil
and then it sticks to the leaves much
better
okay that should be it
and there’s only one way to know whether
it’s good try it
just test it on the leaf
it’s fantastic we really taste the
garlic
taste the good vinegar olive oil
so this is what i do with a vinaigrette
i put a little bit in the bottom of the
bowl you don’t want to toss it before
you’re going to serve it
put it right in the bottom of the bowl
i’m going to put mesclun leaves these
are fabulous because they’re all
different kinds of little greens they’re
great and they’re washed when you get
them from the store i’m just going to
put them right on top
so the vinaigrette’s on the bottom the
leaves on the top jeffrey just can toss
it whenever he’s ready for dinner and
the dinner is literally in the fridge
you