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Classic Vinaigrette for Greens

The best match for homegrown greens is a homemade vinaigrette like this one.

  • Yield: Makes about 1/2 cup

Source: Martha Stewart Living, March 2006


  • 2 tablespoons vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 6 tablespoons extra-virgin olive oil


  1. Whisk vinegar, mustard, and salt in a small bowl; season with pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Use immediately or refrigerate in an airtight container up to 1 week; whisk before using.

Cook's Notes

You can use any variety of vinegar; we like champagne and sherry vinegars.

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