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This easy Dijon vinaigrette is my top go-to salad dressings that works on virtually any salad. With a short ingredient list and basic kitchen staples, you’ll be impressed with how even the simplest ingredients can make such a difference!
Versatile for All The Greens: Dijon Vinaigrette
I believe that a salad is only good if it’s paired with the right dressing. A salad can be make or break if you use the wrong kind of dressing because it throws the balance of flavors completely off. This Dijon vinaigrette is literally the holy grail salad dressings because I’ve paired it with virtually all leafy greens and they taste perfect every single time.
The Dijon vinaigrette is tangy and bright. The bite from the vinegar really brings out the flavors of your salad ingredients and the Dijon gives it that pungent yet subtle spice to elevate the salad. Honestly, pairing this Dijon vinaigrette with your greens brings a subtle elegance to it all. It’s light and refreshing and the perfect balance of flavors!
How to Make Dijon Vinaigrette
You start by adding your oil and vinegar to a mason jar or any jar that you’re able to seal tightly with a lid. Then you add in the Dijon mustard, garlic, and seasonings.
Julie’s Tip
The recipe calls for grated garlic and it truly makes a huge difference. Grated garlic on a zester makes the garlic almost into like a smooth puree consistency vs. just finely mincing it. Grating the garlic for this vinaigrette gives the dressing a balanced flavor, where you get garlic throughout the entire vinaigrette AND you won’t get chunks of garlic mixed in with your salad.
In addition to grating your garlic, make sure it’s a FRESH garlic clove. No substitutes here!
Variations and Add-Ins
- If you would like to balance this out with a hint of sweetness, add a splash of maple syrup or honey to the dressing.
- For an extra kick, add more cracked black pepper. I like freshly grinding my peppercorns as I feel it gives more zing.
Storage Instructions
Store any leftovers in the same jar and make sure to securely close the lid tightly. It will naturally harden in the cold of the refrigerator due to the olive oil so when you’re ready to use it again, allow it to come to room temperature then shake it up. The vinaigrette is good for at least 2 weeks in the refrigerator.
Dijon Vinaigrette
Ingredients
- ½ cup (118 ml) olive oil
- ¼ cup (59 ml) white vinegar or champagne vinegar
- 2 tablespoons Dijon mustard
- 2 cloves garlic, grated
- Salt and pepper, to taste
Instructions
- Add everything into a mason jar or a jar with a lid. Close the lid securely and tightly, and shake vigorously to incorporate.½ cup (118 ml) olive oil, ¼ cup (59 ml) white vinegar or champagne vinegar, 2 tablespoons Dijon mustard, 2 cloves garlic, Salt and pepper
- Taste and adjust seasonings, as necessary.
Nutrition
Photographs by Meg McKeehan Photography
