Lately I have been getting lots of requests for the recipe to a simple salad dressing I make weekly. So as I was typing it out I figured I might as well share it with all of my online friends as well! Every time I cook I always try to get an even balance of protein, carbohydrates and greens on my plate. Sometimes I will sauté a few vegetables but most of the time I just throw together some lettuce, tomato, cucumber, carrots and blue cheese topped with a healthy vinaigrette from Ina Garten’s Barefoot in Paris cookbook.
The book focuses on simple French cuisine and I must say this dressing is a staple in French homes. I will warn you ahead of time that this recipe contains raw egg but I have been eating it for years and I am fine. However, if you are totally averse to ingesting raw egg then simply eliminate it. The recipe is as follows:
- 3 tablespoons champagne vinegar or white wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon minced fresh garlic
- 1 extra-large egg yolk, at room temperature (I always forget to cool off my egg and my dressing tastes fine so I wouldn’t stress about this)
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup good olive oil
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. You can do all of this in a bowl but if you L.O.V.E. kitchen gadgets like I do then you can pick up one of these handy emulsifiers at Target for about $12 (I justified this purchase by thinking it would save water and energy on dishwashing because I can make up my dressing AND store it all in the same container!).
All that’s left to do is throw all of your salad ingredients together et voilà!
Bon Appétit
