Classic Vinaigrette for Greens

Makes about 1/2 cup

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


  • 2 tablespoons vinegar or lemon juice

  • 1 teaspoon Dijon mustard

  • ½ 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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