Years ago I learned to make this simple dressing from a dear French friend. I use it almost daily in all its variations.
I make this with no recipe - more by feel. Here are the general directions, but you need to experiment with the proportions.
This makes enough for a large salad. But you can make extra and store it in a jar in the refrigerator. Just shake before serving.
- Use a sturdy bowl.
- Start with good quality dijon mustard - 1/2 to 1 teaspoon.
- Add salt and fresh ground pepper. You need plenty of salt - remember you will be flavoring a big bowl of greens.
- Add any other flavorings you'd like - honey (same amount as mustard) for a sweet dressing (great with bitter greens), and fresh or dried herbs - my French friend liked to add a finely chopped shallot
- Add about 2 tablespoons of the acid - this can be lemon juice or vinegar
- Gradually whisk in the oil - 3 or 4 times the amount of the acid - about 6 tablespoons. I use very good quality olive oil. As you whisk in the oil, the mixture will emulsify and become creamy.
- Taste, adjust seasoning, and toss with greens.