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Recipe Summary

prep:
1 hr 55 mins
total:
1 hr 55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Makes 6 to 8 servings.

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Egg Swap:
  • Ina makes her Green Salad Vinaigrette with a fresh raw egg yolk for a wonderfully creamy dressing. If you are concerned about the safety of using a raw egg yolk, use 2 tablespoons refrigerated or frozen egg product, thawed, in place of the yolk. The yolk can be omitted altogether, but the dressing will be less rich and creamy.

Nutrition Facts

172 calories; fat 19g; cholesterol 35mg; saturated fat 3g; mono fat 13g; poly fat 2g; vitamin a 48.6IU; riboflavin 0.1mg; folate 4mcg; vitamin b12 0.1mcg; sodium 253mg; potassium 11mg; calcium 10.1mg; iron 0.2mg.
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