Green Salad Vinaigrette

Finally a salad dressing recipe, This recipe comes from Ina Garten's " Barefoot In Paris"

Garten, Ina. "Green Salad Vinaigrette" Barefoot in Paris. (New York): Clarkson Potter Publishers, 2004, pp. 102

now this is my idea of a good salad, if you are weary of the raw egg, just omit it.

Cleaned mesclun mix or a mixed green salad of lettuces works well for this recipe. Ina suggest arugula, endive and red radicchio as some options.

3 tablespoons champagne vinegar or white wine vinegar (champagne works really well, and its surprisingly affordable!)

1/2 tsp Dijon Mustard

1/2 tsp minced fresh garlic

1 extra large egg yolk at room temperature

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 cup good extra virgin olive oil

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking SLOWLY add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately. when you're serving a salad for a dinner party, put the vinaigrette in the bottom of a serving bowl and place the greens on top. This can sit for an hour or two until you are ready to toss it. To prepare the salad greens early, wash and spin them dry in a salad spinner and store refrigerated in a plastic bag lined with a paper towel.