This Dijon vinaigrette is what changed my salad habits for good. I used to reach for bottled dressing without thinking about it, and then one afternoon I made this and realized I’d been doing myself a disservice. Five ingredients, two tablespoons of mustard that does real work as an emulsifier, good olive oil, a sharp white vinegar. The greens can be whatever you have. I love a combination of butter lettuce and something with a little bitterness, like frisée or arugula. Raw mushrooms work in here better than most people expect. They absorb the vinaigrette quietly and add a savory earthiness that makes the whole bowl feel more substantial. Add protein if you want a full meal. Skip it if you don’t. Either way, make the dressing fresh. It takes three minutes and it doesn’t keep very long anyway.
How to Make Simple Salad
Emulsifying the vinaigrette
Mustard is the emulsifier that holds this dressing together. Whisk the vinegar and mustard first, then add the olive oil slowly while whisking. If you dump everything in at once it separates. A jar with a tight lid works well too: add everything, shake hard for thirty seconds.
Mushroom prep
Use firm white or cremini mushrooms sliced thin. Raw mushrooms in salad get overlooked, but they absorb dressing well and add texture without softening. If yours look a little dry, toss them in the dressing five minutes before serving to let them absorb. 
Dressing on the side
Serve the vinaigrette alongside if you’re feeding a group. Dressed greens go limp fast, especially anything delicate. Let people add their own. For a personal bowl you’re eating right away, toss it all together and add a grind of black pepper at the end.
A simple salad
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
A simple salad gets a flavor boost with a homemade Dijon vinaigrette.
Perfect for a light lunch or a healthy side dish.
Ingredients
- Assorted leafy greens and chopped lettuce
- Tomato wedges
- Sliced mushrooms, raw
- Black pepper
- 2 tbsp (30 ml) Vinegar
- 2 tbsp (30 ml) Smooth Dijon Mustard
- 5 tbsp (74 ml) Olive oil
- Salt and black pepper
Instructions
- Make the dressing by mixing the vinegar, mustard, and olive oil together. Add a couple of big pinches of salt and black pepper.
- Garnish with more black pepper.
- Serve the dressing on the side, or add grilled chicken, shrimp, sliced beef, or your preferred protein to make it a main dish.
Notes
- For a creamier vinaigrette, use a Dijon mustard with a higher fat content.
- To keep greens crisp, add the dressing just before serving.
- Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 mins
- Category: Appetizer
- Method: No-Cook
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 4
- Protein: 3
Frequently Asked Questions
What’s the ratio for the Dijon vinaigrette?
It’s roughly 2 parts vinegar, 2 parts Dijon mustard, and 5 parts olive oil. Adjust the vinegar up or down depending on how tangy you like it, and season well with salt and pepper.
How long does the leftover dressing keep?
Stored in a sealed jar in the fridge, this vinaigrette keeps for about a week. Give it a good shake before using, as the oil and vinegar will separate.
What mushrooms work best in this salad?
White button or cremini mushrooms are best served raw. Slice them thin so they absorb some dressing. Avoid portobellos raw, as their texture can be spongy and overpowering in a simple salad like this.
