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This follows the classic French method of whisking mustard into the vinegar first before slowly streaming in the oil, since mustard acts as an emulsifier that binds the two together into a smooth, clinging dressing instead of one that separates. Delicate, mixed baby greens tossed in just a light coating, rather than drenched, is the understated style found in bistros across France.
Per serving
100kcal
Calories
1g
Protein
3g
Carbs
10g
Fat
1
Prep Time
10 min
Cook Time
0 min
Servings
4 people
Difficulty
easy
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
Wash and thoroughly dry the mixed baby greens.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, salt, and pepper.
While whisking constantly, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
Place the greens in a large bowl.
Drizzle a small amount of the vinaigrette over the greens.
Toss gently, adding a bit more dressing as needed, until the leaves are lightly coated but not drenched.
Divide among plates and serve immediately.
Whisk the Mustard In First: Mustard helps emulsify the vinaigrette, binding the oil and vinegar together into a smooth dressing that won't separate as quickly. Add the Oil Slowly: Streaming it in gradually while whisking constantly is what creates a properly emulsified, creamy textured dressing. Dress Lightly: A classic French salad is barely coated in dressing, not drenched, so add it a little at a time and toss well before adding more.
This usually means it wasn't fully emulsified, so whisk the mustard and vinegar together first, then stream the oil in slowly while whisking constantly rather than pouring it in all at once.
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