Bistro French Salad Dressing
Everyone needs a quick and easy “go to” salad dressing. This super simple salad dressing is inspired by a classic French Bistro dressing. Its creamy, with the perfect punch of vinegar and mustard to dress any simple salad. If you want a strong robust dressing (if you are serving the salad with some grilled meat for example) then a 1:1 - 1:2 ratio of oil to vinegar is about right. If you are serving with a lighter meal, some fish, a ratatouille or a roast chicken, then 1:3 works perfectly. Once you crack this, you will go back again and again.
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PHATS: Organic Spanish Extra Virgin Olive Oil or Spanish Extra Virgin Olive Oil
SERVES: 2-4
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INGREDIENTS
Dressing
1-2 tsp of Dijon mustard
2 tbsp white wine vinegar or cider vinegar
4-6 tbsp of Spanish Extra Virgin Olive Oil
Salt and pepper to taste
Leaves
A mixture of your favourite leaves from Rocket, Baby gem, Endive, Spinach, Frisee, Butter lettuce, Batavia lettuce etc. We like to include some bitter ones in there to make the salad more interesting.
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METHOD: How to make bistro french salad dressing?
DRESSING
Step One:
In a large mixing bowl, add a good teaspoon of mustard (add two if you like it punchy!). Add the vinegar and whisk to blend. Now to make the emulsion, slowly add the EVOO, whisking continuously, checking the taste as you go. Once all the EVOO is incorporated, season with the salt and pepper to taste and set to one side.
LEAVES
Step Two:
Wash all your leaves and dry thoroughly. You can’t beat a salad spinner for this so worth getting if you are a salad eater!
SERVE
Step Three:
To serve, lightly coat the leaves with some of the dressing and a small sprinkle of salt to taste. Place into your serving bowl and drizzle with a little more of the dressing for that burst of flavour! Serve and enjoy!
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Chef’s Tip
When you are trying to get a good emulsion, to help stop the bowl from spinning with the whisk, try adding a slightly damp tea towel in a donut shape under the bowl. This helps to grip the bowl!
