Mustard Vinaigrette | Oregonian Recipes
Raw egg makes an extra-creamy dressing that's a nice foil for aggressive greens. However, if you're concerned about the risk of salmonella, you can leave it ...
Ingredients
- 1/2 cup red wine vinegar
- 1 tablespoon finely minced shallot
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 egg (see note)
- 3/4 cup plus 1 tablespoon extra-virgin olive oil
- 3/4 cup plus 3 tablespoons vegetable oil
- Salt and freshly ground black pepper
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