Green Salad with Mustard Vinaigrette
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INGREDIENTS 3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh minced garlic
1 extra-large egg yolk, at room temperature*
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oilSalad greens or mesclun mix for 6 to 8 people
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.
Toss the greens with enough dressing to moisten and serve.
Makes 6 to 8 servings
*NOTE - If you're worried about raw egg, eliminate it from the recipe.