Beetroot salad with goat cheese is the kind of dish that feels fresh and satisfying without trying too hard. The natural ...

Mustard is the key to a vinaigrette that doesn’t break, thanks to its natural emulsifiers that bind oil and vinegar into a stable suspension. Slowly drizzle in oil while whisking vigorously to create ...

Hey everyone, Jason Griffith here! When I'm looking for a meal that's both healthy and incredibly satisfying, I often tu ...

Pad prik king (red curry chicken and green beans): This dry curry from Alexa Weibel comes together almost instantly in the ...

“If you ever want to make the vinaigrette it’s olive oil, Dijon mustard, garlic and lemon, and that’s it,” Applegate ...

Makes ¼ cup vinaigrette, enough for 10-12 salads if you dress them very lightly, like me. 2 teaspoons Dijon mustard 2 teaspoons red wine vinegar 3 tablespoons extra virgin olive oil ...

Anchovy vinaigrette: In a food processor or blender, process two to three anchovy fillets and 2 teaspoons Dijon mustard with the red wine vinegar, then slowly pour the olive oil in with the motor ...

While there are tons of recipes out there, this one — which comes from my girlfriend Sonia — is my everyday vinaigrette. It's a mixture of olive oil, lemon juice, garlic, and Dijon mustard.

Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks.

How to Make Vinaigrette DIY salad dressing is tastier, more adaptable and, yes, easier than store-bought. Just follow these simple step-by-step instructions to make a classic vinaigrette.

1. In a bowl, whisk the balsamic and sherry or white wine vinegars with a generous pinch each of salt and pepper. 2. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if ...