French Mustard Vinaigrette “Left Bank” for Green Salad

 

French Mustard Vinaigrette “Left Bank” for Green Salad

 

Vinaigrettes – salad dressings – containing mustard are common in France and French-speaking regions of Switzerland. They are wonderful on simple leafy green salads, or endive salads. The mustard used is Dijon style, not the yellow American mustard designed for hot dogs.  

 

Here’s a Vegan version of the dressing I make that is patterned after a wonderful vinaigrette I had at the “Left Bank,” a French-run restaurant in Saranac Lake, NY. The dressing was served with fresh local endive and was the starter course for lunch.

 

The recipe makes a little over a pint of vinaigrette. Use about 3/4 cup for salad greens for six persons. Any leftover vinaigrette can be stored for a number of days in the refrigerator.

 

1/2 cup Dijon mustard (Left Bank uses whole grain mustard and purees it)

1/2 cup water

6 tablespoons Vegan mayonnaise

6 tablespoons white wine vinegar

2 tablespoons sugar

2 teaspoons salt

1 teaspoon black pepper

2/3 cup sunflower or other non-olive oil

1/3 cup olive oil

 

Mix well with small whisk.

 

Just before serving: toss the vinaigrette with salad greens, using about 3/4 cup for salad for six people. Check a leaf for salt, and add in a little if needed and toss the salad again. Serve dressed greens on individual salad plates.