Best dressed

In Recipes on August 25, 2011 at 7:51 AM

This dressing might just change your world. It will definitely help you add more greens to your diet. It is the most requested recipe I have and it’s from Ina Garten’s Barefoot Contessa Family Style cookbook. This recipe only has a few ingredients but that’s when it’s even more important to use quality ingredients – find a good champagne vinegar and a good olive oil. Sometimes I use half olive oil and half walnut oil. One trick I learned is that you can leave the dressing in the bottom of a serving bowl and add the greens on top and leave it in the fridge unmixed for up to a few hours. Very convenient if you’re bringing the salad to a dinner or want to get your own prep out of the way early. 


  • 3 tablespoons Champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh garlic (I always use several cloves)
  • 1 extra-large egg yolk*, at room temperature
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil
  • Salad greens or mesclun mix for 6 to 8 people – the baby spinach from The Willows is the best


In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. SLOWLY.

  1. This sounds delish — I have never had the courage to actually put raw egg in dressings, even though I eat it in restaus all the time. I’m going to DO IT though. Also, love the tip on putting the dressing in, greens on top, and mixing when you’re ready to eat. Genius.

  2. I LOVE this dressing, and make it quite often. I have made it both with and without the egg yolk, and I must say, I think it makes a big difference. I like the taste much better WITH the egg!

    While you are on dressings, lately we have been making a balsamic vinagrette with walnut oil – one part balsamic to two parts walnut oil, with a dollup of dijon mustard to emulsify…super easy and yummy!! Lovin’ walnut oil!

  3. Agreed, on all fronts. Basically – you can make any dressing by starting with some type of mustard/jelly/dip and adding herbs and some kind of vinegar. Mix well and there’s the base – then add your preferred oil, slowly, and you’ve got fresh, healthy dressing. It tastes so much better and it’s EASY.

    Meredith, you will love it if you like garlic.

  4. […] also a great base for dressings and sauces – I like to make a batch on Sunday and a batch of the creamy mustard vinaigrette and I’m all ready for the week. Replace for raw egg in any dressing you […]

  5. My fave dressing!

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