This classic Dijon vinaigrette is simple and delicious. It is traditionally mixed together in the bottom of a large salad bowl. After it’s made, lettuce and any other ingredients are added to the bowl and gently tossed to completely coat the greens, while leaving any excess dressing at the bottom of the bowl.
Small clove of chopped garlic
Freshly ground pepper
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
4 tablespoons good olive oil
Salad greens such as endive, bibb, or other leaf lettuces plus fresh tarragon leaves
Wash the greens and dry them well, first in a salad spinner and then by rolling them up in a towel. Refrigerate until ready to serve.
Place a small clove of chopped garlic into a wooden salad bowl, add a pinch of coarse salt and some freshly ground black pepper, and use the back of a wooden salad spoon to mash them into a coarse paste.
Add dijon mustard and red wine vinegar, mix that around a bit, then pour in olive oil and stir together.
Let the vinaigrette sit in the bottom of the bowl until just before serving, then add the salad greens and a few fresh tarragon leaves.
Bring the bowl to the table and toss the salad toward the end of the meal.