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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; 19 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 13 g monounsaturated fat; 35 mg cholesterol; 253 mg sodium. 11 mg potassium; 0 g carbohydrates; 0 g fiber; 0 g sugar; 0 g protein; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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