Mustard isn’t just a condiment for sandwiches anymore. Use it to make a sauce for poultry or, as I’ve recently discovered, make a delightful salad dressing.
I’m in love with the mixed greens I pick up at the farmer’s market every sunday, but the basic olive oil and balsamic vinegar dressing was getting a little old.
Enter a mustard vinaigrette recipe, courtesy of foodnetwork.com. The ingredients are simple, and you probably already have most, if not all, on hand.
- 1 garlic clove, sliced in 1/2
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Small splash soy sauce
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
The directions are seemingly easy, unless you have trouble simultaneously patting your head and rubbing your belly…
Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.
With my whisk in one hand and the little prep bowl of olive oil in the other, I found myself viciously whisking in the olive oil like a madwoman. When I slowed for a break, I could see the oil and vinegar beginning to separate, at which point I proceeded to whisk even more energetically. All while trying to slowly pour in the olive oil. So worth the strenuous hand-eye coordination test. The result is a perfectly balanced not too watery but not too creamy vinaigrette.
Since I only had a little more than a cup of mixed greens left in my fridge (what am I going to do until I can get more on Sunday?!), I poured about a third of the dressing into another bowl and tossed in the greens. Topped with sunflower seeds, I had myself a light, tangy and very addicting salad:
Dijon mustard in itself has quite a kick to it. But mixed with the balsamic vinegar, olive oil and soy sauce, it’s somehow extremely tamed and works with, not against, its fellow ingredients. Best of all, I was done in 5 minutes:)