Classic French Vinaigrette Salad

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers heart-healthy fats while canola is more economical.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has similar acidity and flavor, while white vinegar is cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture, while yellow mustard is less expensive.

shallots

🥗Healthier: green onions

💰Cheaper: onion

Green onions provide a milder flavor, while onions are a budget-friendly option.

Welcome to Diana's place, today we're making a French vinaigrette salad.

Start with 1 tablespoon of red wine vinegar, you can use champagne or white wine vinegar too.

Add 1/8 teaspoon of salt, I prefer Maldon sea salt flakes, grind it for finer texture.

Add 1/2 teaspoon of Dijon mustard to the mixture.

Next, add 4 to 5 tablespoons of olive oil, whisking in one tablespoon at a time until emulsified.

Chop fresh herbs: take flat-leaf Italian parsley, remove the stems, and mince it finely, about 1 tablespoon.

Remove thyme leaves from the stems, about 1/2 teaspoon, and mince them finely as well.

Mince a small shallot, about 1 to 1.5 teaspoons, and add it to the mixture.

Whisk in the minced shallots, parsley, and thyme together.

Add 1/8 teaspoon of ground black pepper to the dressing and mix well.

Prepare mixed greens, ensuring they are washed and spun dry to avoid excess water.

Dress the greens with the vinaigrette, adding just enough to coat without pooling at the bottom.

Serve the dressed salad in a separate bowl for presentation.

Finish with shavings of room temperature Parmesan Reggiano cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens