From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Place all ingredients into a small jar and seal with a lid. Shake vigorously until emulsified.
2
Serve and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Balance Your Acid-to-Oil Ratio 🎯Use a 1:3 ratio of acid (balsamic vinegar and lemon juice combined) to olive oil for the perfect emulsion that clings to greens without making them soggy.
- Reduce Your Balsamic First 🔥Gently warm the balsamic vinegar in a small saucepan for 2-3 minutes to concentrate its flavors and create a richer, more complex depth that elevates the entire dressing.
- Whisk Mustard with Acid First 🥄Combine the Dijon mustard with balsamic vinegar and lemon juice before adding oil—the mustard acts as a natural emulsifier, creating a stable, creamy vinaigrette that won't separate.
- Use Room Temperature Ingredients 🌡️Allow all ingredients to reach room temperature before mixing to ensure proper emulsification and allow flavors to meld together more thoroughly for a better-integrated taste.
- Drizzle Oil Slowly While Whisking 🫗Add the olive oil in a thin, steady stream while continuously whisking to create an emulsion that holds together longer and coats salad leaves more evenly for better texture.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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