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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 211 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
- Fat
- 23 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 224 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 60 mg
- Calcium
- 11 mg
- Iron
- 0.3 mg
- Magnesium
- 1 mg
- Phosphorus
- 3 mg
- Zinc
- 0.0 mg
- Vitamin A
- 39 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 3.2 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.0 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 9 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Vinaigrette is broken or separated into distinct layers of oil and vinegar
Cause: The olive oil was poured in too quickly, or there was insufficient agitation while whisking
Fix: In a clean bowl, add a half-teaspoon of Dijon mustard or a few drops of warm water. Slowly whisk the broken vinaigrette into the new bowl drop by drop to re-establish the emulsion
Prevention: Drizzle the oil in a very slow, steady stream, especially at the beginning, while whisking vigorously without pausing
Cultural Context
The classic French vinaigrette relies on the time-honored ratio of three parts oil to one part vinegar, a culinary standard established firmly in the 19th century. Its fundamental simplicity showcases the raw quality of the ingredients, making it an essential, foundational element of classical cuisine that respects delicate greens rather than masking them.
