I’ll go out on a ledge here and say that I had some reservations about posting this recipe. It’s one of those that I’m crazy about, but I’m not sure how others feel, you know? In an effort to ensure its blogworthiness, I enlisted the help of 2 18-year-old girls, one with foodie tendencies and one who is hopelessly picky. I adequately warned the picky one about the mustard in the dressing and she was willing to try it and…this is the world’s best testimonial here…both she and the foodie loved it. Ask me how relieved I was? Um, super relieved, especially since I didn’t have a backup plan for today!
This vinaigrette is dressing a salad that I’m posting on Monday, but in the meantime, it’s a great marinade for chicken breasts as well as a perfect topping for a side salad of mixed greens, thinly sliced red onions, cucumbers, and homemade croutons (and hey, if you’re feeling really wild and crazy, you could toss some of that grilled chicken onto the salad and make it a meal!)
Ground Mustard and Garlic Vinaigrette
Ground Mustard and Garlic Vinaigrette
Recipe by Our Best Bites
1/4 c. freshly squeezed lemon juice
1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here
2 green onions, firm parts only, trimmed of the white “furry” ends
4-5 cloves of garlic
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil
1 c. canola oil
In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.
If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.
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Is it too mustardy tasting? I can handle a little mustard….
Also, I recently discovered your blog, and I'm in love with it.
The Boob Nazi (Love the name, by the way! :)–No, it's really not, especially if you refrigerate it for several hours after you make it. If you're super worried, try it with 1-1 1/2 Tbsp. of mustard and you can always add more.
Hope that helps! :)
Sounds so good. Any suggestions on the brand of mustard you reccommend? Not really clear on what to use.
Pam–Coarse or stone ground mustard is just another form of mustard (like yellow, honey, or Dijon)–I know Tabasco, Gulden's, Emeril, and most grocery stores all have varieties. Hope that helps! :)
I know I've said this before but How do you know what I want to eat almost everytime I visit your blog??? I was just thinking that I wanted salad for lunch but couldn't figure out what kind of dressing I would want and here you post this… Thank you!
I made the Buttermilk Dressing recipe from your site last nigh and I just got done liking it off my lunch plate before I checked your site today. I will try ALL your salad dressings no matter how strange they may sound!
This sounds amazing! My question with homemade dressings is always the same – how long can you keep them in the refrigerator? A week
Great timing for this terrific dressing. I made it last night and it's fabulous! Definitely one of my favorites now. I used Inglehoffer Dijon Stone Ground Mustard with red Wine and Herbs. It's darker and robust – perfect for a hardy summer salad with lots of garden cucumbers and tomatoes and some pecorino.
Sounds yummy- can't wait to try it with that tortellini salad you posted!
This is a hit in our house!! I used Bavarian mustard, which is a little sweet, and I also used balsamic vinegar, which gave it a strong flavor.
Thank you :)
So I made this for the tortellini pasta recipe. It was very good, but I'm wondering why my version didn't turn out creamy looking like yours in the pictures? Does it have to do with how I add the oil?
Thanks!
Anissa
It is Great! Not to mustardy… very, very good, another great recipe, Thanks!
Yum-I made this the other day and it was great-some zip, some tang, some mustard taste but not overwhelming. In short everything you said it was.
Is it wrong this is so good I'm licking it from the cup?
;)
I made a half recipe to use on your Tortellini Pasta salad and it made the perfect amount- one cup exactly!! This dressing is very good and I just dumped everything in a liquid measure and then used my immersion blender- it came out thick and creamy. I used half canola, half olive oil.
can I use Extra virgin Olive oil instead of Canola??
You *can*, it’ll just alter the flavor, so it’s totally up to you. :)
I have made this dressing several times – for both regular dinner salad as well as the delicious tortellini pasta salad. This is absolutely no joke, my five year-old loves this dressing so much that she tries to drink it out of the blender while my back is turned and always licks her salad bowl clean when I serve it to her. I even use Gulden’s Spicy Mustard (okay, not quite the entire two tablespoons – more like 1 1/2). Highly recommend this recipe to anyone who wants something slightly different than regular Italian.
I pretty much HATE mustard but I did LOVE this dress–not at all too mustardy :) I’m so glad I tried it–my husband and kids (gasp!) loved it too. Another winner :)
LOVED it!!!! I added pepperoni to it and it was yummy!!!
Just finished making—DELICIOUS!!!