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Everyone loves a fresh green salad. Here is one of my favorite vinaigrette dressings. I stumbled upon this recipe some time ago when looking to re-create a salad from Bouchon in Yountville, CA. My reoccurring theme is fresh and simple and this delicious recipe created by Thomas Keller fits my tastes perfectly. I love a little zing so I add minced shallots and kosher salt to taste. Here I have it tossed with baby greens, topped with warm goat cheese and chopped walnuts.

  • 1/4 cup Dijon mustard
  • 1/2 cup red wine vinegar
  • 1 1/2 cups canola oil

Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don’t be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.

Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)

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