Food & Cooking Recipes Lunch Recipes Classic Vinaigrette for Greens Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 3, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1/2 cup The best match for homegrown greens is a homemade vinaigrette like this one. Ingredients 2 tablespoons vinegar or lemon juice 1 teaspoon Dijon mustard ½ teaspoon coarse salt Freshly ground pepper 6 tablespoons extra-virgin olive oil Directions 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. Rate it Print