For Vinaigrette Week: This is a classic French vinaigrette*, made with red wine and Dijon mustard.
*Did I mention I took some cooking classes in Provence? And one in Paris? Stop me if I told you this one already...
This is my what I make for a quick weeknight salad when I have mild lettuce. Romaine, greenleaf, bibb, or iceberg go well with this. The mustard and vinegar give this dressing some kick, to liven up the neutral flavor of the lettuce.
📖 Recipe Card
Red Wine Mustard Vinaigrette
- Total Time: 5 minutes
- Yield: 4 servings 1x
Description
A classic French vinaigrette of red wine vinegar and Dijon mustard - my quick weeknight dressing for mild lettuces.
Ingredients
- 1 tablespoon red wine vinegar
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 teaspoon Dijon mustard
- 3 to 4 tablespoons extra virgin olive oil
- 1 teaspoon finely minced shallot (optional)
- 7 ounce bag of romaine lettuce, for serving
Instructions
- Dissolve the salt: Whisk the salt, pepper and vinegar in a small bowl until the salt dissolves, about 10 seconds.
- Add the mustard: Whisk the mustard into the vinegar.
- Add the oil slowly: Add the oil in a slow stream, whisking until creamy and emulsified.
- Add the shallot (optional): Whisk in the minced shallot.
- Dress the salad: Just before serving, toss the lettuce with the vinaigrette, and serve.
Notes
Easy way: Whisk all the ingredients together in a small bowl until creamy.
Use this with mild lettuce - romaine, green leaf, bibb, or iceberg. The mustard and vinegar give it some kick.
Shallot is standard in this dressing; grate it on a Microplane zester if you like. I skip it when I'm in a hurry.
Tarragon: Add 1 teaspoon finely minced fresh tarragon.
White wine vinegar: Use white wine vinegar instead of red. I won't tell.
This is also good tossed with steamed vegetables, especially broccoli.
See my Vinaigrette Basic Technique for an overview of the method.
- Prep Time: 5 minutes
Inspired by:
Lots of places, but when I think of the details I learned in the technique, I tend to think of Cook's Illustrated.
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