Ina Garten Green Salad Vinaigrette

Ina Garten green salad vinaigrette is a quick, easy mustard dressing made with champagne vinegar, Dijon, garlic and olive oil, ready in 10 minutes. This simple recipe for a fresh arugula side salad fits weeknight dinners, Sunday lunch, potluck tables and holiday spreads.

Whisk in the olive oil slowly, a little at a time, so the dressing emulsifies and turns creamy. Pour it in all at once and it separates into a greasy, sharp puddle that slides off the leaves.

Ina Garten keeps a jar of this basic mustard vinaigrette in the fridge so she can dress any green salad without measuring. The egg yolk is what sets it apart from most vinaigrettes, since it makes the dressing thicker and silkier so it clings to the greens.

Source: Modern Comfort Food (2020)

Ina Garten Green Salad Vinaigrette

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

130

kcal

A bright, tangy mustard dressing whisked into a creamy emulsion with a little egg yolk. Tossed with peppery arugula just before serving, it coats every leaf without wilting it.

Ingredients

• 1 1/2 tablespoons champagne vinegar
  

• 1/4 teaspoon Dijon mustard
  

• 1/2 teaspoon minced garlic
  

• 1 extra-large egg yolk, at room temperature (see note)
  

• Kosher salt and freshly ground black pepper
  

• 1/4 cup good olive oil
  

• 6 ounces baby arugula or mesclun mix
  

Directions

• Whisk the base: Whisk 1 1/2 tablespoons champagne vinegar, 1/4 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1 egg yolk, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Use an extra-large yolk at room temperature, because it blends more smoothly than a cold one.
• Emulsify the dressing: Add 1/4 cup olive oil in a slow, thin stream while you keep whisking. Once the vinaigrette looks thick and glossy, it is emulsified and ready to use.
• Toss and serve: Place 6 ounces baby arugula or mesclun mix in a serving bowl. Then toss with just enough dressing to moisten the leaves and serve right away.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this vinaigrette without the raw egg yolk?

Yes, Ina says you can simply leave the egg out if raw egg worries you. The dressing will be a little thinner and less creamy, but the vinegar, mustard and garlic still make it taste great.

Can I dress the salad ahead of time?

You can get a head start without wilting the greens. Pour the vinaigrette into the serving bowl and pile the greens on top without tossing, then leave it for up to 30 minutes. Toss just before you serve.

What can I use instead of champagne vinegar?

White wine vinegar is the closest swap, since it has the same light, clean acidity. Red wine vinegar works too, though it gives the dressing a stronger flavor and a slightly darker color.

How long does the vinaigrette keep in the fridge?

Ina keeps a jar of it in the fridge, but because this version has raw egg yolk, I would use it within a day or two. Leave the egg out if you want it to last longer. Let it sit out for a few minutes and whisk again before using, since the oil can separate.

What is the most common mistake when making this dressing?

Adding the oil too fast is the biggest one, because the dressing then separates instead of emulsifying. Pour it in a thin stream while whisking. Using too much dressing is the other, since heavy dressing makes the greens soggy.