- July 2009
- Dresses a large salad
- Ready in under 5 min
Our oh-so-simple recipe for a classic vinaigrette is the perfect base for a number of recipes including tuna niçoise, Caesar salad or our Chicken and bacon salad with blue cheese dressing.
You might also like our twist on this classic – this basil vinaigrette.
- Gluten-free recipes
- 7.4g (1.1g saturated)
- 0.4g (0.3g sugar)
- 2 tsp Dijon mustard
- Pinch of sugar
- 2 tbsp red or white wine vinegar
- 6-7 tbsp extra-virgin olive oil
In a bowl, whisk the mustard and sugar into the vinegar and season well.
While whisking, gradually drizzle in the oil to form a thick dressing.
Mustard – wholegrain, Dijon or even a little spicy English – makes a great addition to many dressings. Just remember not to overdo it, or you’ll mask the other flavours in the salad.
Dress your salad at the last minute to prevent it going soggy. A good tip is to use your hands to delicately toss all the leaves, adding a little at a time.
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