This classic vinaigrette is perfect for dressing green salads, tomatoes, avocados, mushrooms, beets and just about any other vegetable. Or, dress it up with chopped herbs, or with olives, diced fresh or sundried tomatoes or minced anchovies, and serve it with grilled or poached seafood, poultry or meat.
Terrific Green Salads
1 rounded teaspoon Dijon mustard
2 tablespoons red wine vinegar
Scant teaspoon fresh lemon juice
Scant 1/4 teaspoon salt
5 twists of a pepper mill
Scant 1/4 cup olive oil
2 tablespoons vegetable oil
How to Make It
In a small bowl, combine the mustard, vinegar, lemon juice, salt and pepper; whisk to dissolve the salt. Gradually whisk in the olive oil and then the vegetable oil in a very thin stream.
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