Equipment
* optional
Ingredients
Vinaigrette Base
- 10 g shallot, finely minced
- 30 ml red wine vinegar, room temperature
- 10 g dijon mustard, room temperature
- 2 g sea salt, fine
- 1 g black pepper, freshly ground
- 90 ml extra virgin olive oil, room temperature
For Serving
- 150 g mixed greens, washed and spun dry
Nutrition (per serving)
Method
Finely mince the shallot to ensure it disperses evenly throughout the vinaigrette without leaving large, harsh-tasting chunks.
In a mixing bowl, combine the minced shallot, red wine vinegar, Dijon mustard, sea salt, and black pepper. Stir well and let the mixture sit for 5 minutes. This process lightly pickles the shallots, mellowing their raw bite.
Place a damp kitchen towel under your mixing bowl to keep it stable. While whisking constantly and vigorously, slowly drizzle the extra virgin olive oil into the vinegar mixture in a thin, steady stream until the dressing becomes thick, opaque, and fully emulsified.
Place the mixed greens in a large serving bowl. Drizzle with just enough vinaigrette to lightly coat the leaves, tossing gently. Serve immediately.
Chef's Notes
- Dijon mustard acts as a powerful natural emulsifier due to the mucilage present in mustard seeds, which effectively binds the water-based vinegar and the oil together.
- For the most stable and effortless emulsion, ensure your vinegar, mustard, and oil are all sitting at room temperature before beginning.
- Always dry your mixed greens thoroughly using a salad spinner. Water clinging to wet leaves will repel the oil in the vinaigrette, causing the dressing to slide off and pool at the bottom of the bowl.
- The classic French ratio is three parts oil to one part acid. However, if using a very sharp vinegar or a mild oil, you may need to adjust this to a 4:1 ratio to taste.
Storage
Refrigerator: 2 weeks — Olive oil will solidify when chilled. Let sit at room temperature for 15 minutes and re-whisk before use.
