This dressing is traditionally mixed in the bottom of a large salad bowl. After it's made, lettuce is added to the bowl and gently tossed to completely coat the greens, while leaving any excess dressing at the bottom of the bowl. That's how I usually make it at home, but whipping up a double, triple, or quadruple batch in a small jar to use over the course of a few days is a nice option, too.

See Also

Salad Dressings

Seasonal Salads

Best Tossed Green Salads

Ingredients

• 3 Tbsp. extra-virgin olive oil or vegetable oil
• 1 Tbsp. good-quality red wine vinegar
• 1/2 tsp. dijon-style mustard
• Salt and freshly ground black pepper

• Prep Time: 5 minutes

• Total Time: 5 minutes

Preparation

If using immediately, whisk ingredients together in a large salad bowl and then make the salad in the bowl.

To make ahead, or for smaller salads, either whisk ingredients in a small bowl or measuring cupor put ingredients in a jar, cover, and shake to combine. Keep, covered and chilled, up to 1 week.

Makes enough Classic French Vinaigrette for 1 large salad.