Garlicky Mustard-Lemon Vinaigrette
Ingredients
Directions
Ingredients
1.5 tbsp
Dijon mustard
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1 tbsp
honey
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1 tsp
salt
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¼ c
red wine vinegar
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Juice of one lemon
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2
cloves garlic, minced or pressed
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2 tbsp
water
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½ c
canola oil
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½ c
extra-virgin olive oil
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Garlicky Mustard-Lemon Vinaigrette

This versatile dressing will work with a number of different kinds of lettuces and vegetables. For a satisfying weekday lunch, I like to mix it with a few handfuls of baby kale, toasted pistachio nuts, cured black olives, quartered radishes, sliced cucumbers, a quartered boiled egg, and chunks of smoked trout—which you can easily find in the refrigerated section of the grocery store. It’s a head-turning assortment that will get you jealous looks from your coworkers, and it takes barely any work outside of slicing a couple vegetables and boiling an egg—everything else is store-bought.

 

2 cups

This will keep in the refrigerator for about two weeks. Remove about 30 minutes before you plan to use it so that it can liquefy at room temperature.

  1. Whisk together Dijon mustard, honey, salt, red wine vinegar, lemon juice, and garlic until well blended.
  2. Adding drop by drop to start, whisk in canola oil and then extra-virgin olive oil until emulsified.

Mari Uyehara

Mari Uyehara is a food and travel writer based in Brooklyn. She was previously a senior editor at Saveur, the food & drink editor at Time Out New York, and the food editor of Martha Stewart Living Radio.

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