15 minutes
This simple yet elegant green salad features a tangy vinaigrette that enhances the fresh flavors of baby arugula or a mesclun mix. Perfect for a light lunch or a dinner starter, this salad is easy to prepare and sure to impress.
tablespoons
Dijon Mustard, minced
teaspoons
Garlic, minced
teaspoons
Extra-Large Egg Yolk, at room temperature
each
teaspoons
teaspoons
Good Olive Oil
cups
0 oz
1. Prepare the Vinaigrette Base
In a small bowl, combine the Champagne vinegar, Dijon mustard, minced garlic, egg yolk (if using), kosher salt, and freshly ground black pepper. Whisk until the mixture is smooth.
2. Emulsify the Vinaigrette
While continuously whisking, gradually drizzle in the olive oil until the vinaigrette is emulsified and coats the back of a spoon.
3. Dress the Greens
Place the baby arugula or mesclun mix in a serving bowl. Pour the vinaigrette over the greens and gently toss to coat each leaf evenly.
Opt for a combination of tender and bitter greens, like arugula, baby spinach, and frisée for complexity in both flavor and texture.
Begin with a small amount of vinaigrette and gently toss the leaves, adding more if needed.
Slowly whisk in the olive oil to the vinegar to properly emulsify it, creating a smooth and balanced vinaigrette.
Use a salad spinner to dry greens completely after washing to prevent diluting the vinaigrette.
Properly season the vinaigrette with salt and freshly ground black pepper to unlock maximum flavor.
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