Our lighter version of Basic Mustard Vinaigrette is delicious with crunchy salads or with lightly steamed veggies like green beans, cauliflower, or broccoli, but really it’s good with just about any salad. I like to make it French style, directly in the bottom of the salad bowl I’m going to be using. If you like garlic in your dressing, for a light touch just cut a clove in half and rub it around the bowl you will be using for the dressing. Just make sure to use a ceramic bowl, this won’t work on a stainless steel bowl.
- Spoon the mustard into a large salad bowl, with a pinch of salt and a grind or two of black pepper. Add the vinegar to the mustard and whisk until completely blended and smooth.
- Beating continuously, slowly add the oil into the mustard mixture until it is all combined and you have a thick smooth cream. Add half of the water and beat to blend. Taste for sharpness. If it is still too sharp, beat in the rest of the water, or a little more oil, depending on how light you like your dressing. Adjust for salt and it''s ready!
Ann's Tips and Tricks
For a richer dressing, use 3 tablespoons of olive instead of 2 and discard the tablespoon of water.