Dijon Mustard Dressing is a favorite salad topper that is always in my refrigerator. It’s lighter dressing for when we’re in the mood for something other than my heavier Tarragon Balsamic Dressing. Use this dressing on delicate greens such as frisee, mache, green leaf, or butter lettuces.
I like to use a good Dijon mustard as a base. Use your favorite dijon mustard — even flavored ones! A citrus-flavored Dijon mustard would be a good choice. Country-style Dijon is heartier and more rustic if you seeking a more casual dressing for your salad.
Your choice of oil is important. Be sure that your oil has not gone rancid. I like to use an extra virgin olive oil along with a lighter canola oil in this dressing. You can use all olive oil or all canola oil. I haven’t tried coconut oil yet — it may work well, especially with the citrus-flavored mustard! Walnut oil works well in this recipe, too, or you can try my Roasted Walnut Oil Dressing.
For the acid ingredient to this dressing, I like to use a light champagne vinegar or freshly squeezed lemon juice, or a combination of the two. You could use a white balsamic vinegar with good results.
Shallots add a nice light onion flavor to the dressing. They’re also used in traditional Dijon mustard dressings in Europe. Chop them finely before adding to the dressing.
This dressing recipe doesn’t contain any herbs. Just a little salt and pepper to taste.
Just combine all the ingredients. Just simply whisk, use a hand blender or a salad dressing emulsifier, and blend the dressing ingredients together. This dressing keeps for two weeks in the refrigerator…if it lasts that long.
From the kitchen of A Food Lover’s Delight….
Dijon Mustard Dressing
2 T Dijon mustard
2 T Champagne vinegar or lemon juice
2 T canola oil
4 T extra virgin olive oil
1 T chopped shallot
salt and freshly cracked black pepper, to taste
Combine all ingredients except salt and pepper in a non-metallic bowl and whisk until emulsified or well-mixed. Season with salt and pepper, to taste. Refrigerate this dressing up to 2 weeks.
Makes about 1 cup of dressing.
Variations: Use the country style dijon mustard or a flavored mustard instead of the regular dijon mustard. Omit the shallots and add a minced clove of garlic. Add 1 T honey for a sweeter dressing. Use this dressing on cold cooked or raw vegetables for a refreshing summer salad.
You can use a battery-powered emulsifier like this one:
or an electric hand blender:
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