A simple salad uses one vegetable, such as lettuce, sliced cucumbers, shredded carrots, or roasted beets and is dressed with a vinaigrette or creamy salad dressing. This simple salad with French vinaigrettes uses Romaine lettuce and the vinaigrette is made with olive oil, red wine vinegar, Dijon mustard, chopped shallots and a few minced fresh herbs.

Vinaigrette Ratios

A simple rule of thumb for a basic vinaigrette is 3 parts oil to 1 part acid, such vinegar or citrus juice, salt and pepper.

Want a tangier dressing? Use 4 parts oil to 2 parts acid, salt and pepper.

Dress up the vinaigrette by adding minced garlic, shallots, fresh or dried herbs, spices, tomato paste and/or grated cheese, such as Asiago or Parmesan.

Food Safety Tip:

Make small batches when using fresh aromatics, such as garlic, shallots or herbs. The bacteria in dirt is anaerobic, meaning it survives in oxygen-free environments like vinaigrettes or salad dressings. Keep in the refrigerator only for up to five days.

Use the dressing sparingly – just enough to coat the vegetable and nothing pooling in the bottom of the bowl.

Watch the Simple Salad with French Vinaigrette Video Here:

Simple Salad with Dijon Mustard Vinaigrette

True French vinaigrette isn’t creamy, orange or sweet. This is a classic recipe, made with olive oil, red wine vinegar, Dijon mustard, chopped shallots and a few minced fresh herbs. Use at least three herbs, such as parsley, thyme and tarragon.

Author: Trish Lobenfeld
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 1/4 cup
Category: Salad, Vinaigrette

Ingredients

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
¼ teaspoon coarse salt
a few turns of the pepper mill
2 tablespoons minced fresh herbs, such as parsley, tarragon and thyme

Instructions

Place the oil, vinegar, shallots, mustard, salt and pepper in a covered container, such as a Mason jar. Let sit for at least 30 minutes.
Add the fresh herbs, shake and pour over 4 cups shredded lettuce.