A fresh and vibrant salad featuring baby arugula or mesclun mix tossed in a tangy champagne Dijon vinaigrette.
10 minutes
A fresh and vibrant salad featuring baby arugula or mesclun mix tossed in a tangy champagne Dijon vinaigrette.
tablespoons
teaspoons
Garlic, minced
teaspoons
Extra-Large Egg Yolk, at room temperature, optional
each
teaspoons
teaspoons
cups
0 oz
1. Prepare the Vinaigrette
In a small bowl, whisk together the champagne vinegar, Dijon mustard, minced garlic, and egg yolk if you’re using it. Add 0.5 teaspoons of kosher salt and 0.125 teaspoons of freshly ground black pepper. Whisk until well combined.
2. Emulsify the Vinaigrette
Slowly drizzle in the olive oil while continuously whisking until the vinaigrette thickens and looks homogenous.
3. Dress the Greens
Place the baby arugula or mesclun mix into a large serving bowl. Right before serving, pour the prepared vinaigrette over the greens and toss gently but thoroughly using tongs or salad utensils.
Select top-notch Champagne vinegar and Dijon mustard to ensure the best flavor for your vinaigrette.
Dress the salad right before serving to keep the greens fresh and textured.
Whisk the vinegar and mustard, then gradually add oil to create a stable, creamy emulsion.
Use fresh, crisp salad greens and ensure they are washed and dried for the best texture and vinaigrette adherence.
Begin with a small amount of vinaigrette and toss gently, adding more as needed to avoid soggy greens.
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