Barefoot Contessa Dijon Vinaigrette Recipe Recipe For Banana

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CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)



Creamy Mustard Vinaigrette by Ina Garten (Barefoot Contessa) image

This is my favorite dressing now! It was recommended to me by my boss, and it's so fresh and yummy and so easy to make! I hope you like it too! Note: The original recipe calls for 1 extra-large egg yolk, but I don't care for raw eggs, so I leave it out, which the recipe says is fine to do. I just added it as an option.

Provided by Troop Angel

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil (I use Tasso brand)
1 extra-large egg yolk, at room temperature (optional)

Steps:

  • In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
  • While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Toss salad with enough dressing to moisten and serve immediately.

VINAIGRETTE FOR GREEN SALAD



Vinaigrette For Green Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

  • In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

BAREFOOT CONTESSA VINAIGRETTE RECIPE - (4.5/5)



Barefoot Contessa Vinaigrette Recipe - (4.5/5) image

Provided by Marie1127

Number Of Ingredients 7

1/2 cup olive oil
4 T red wine vinegar
1 T Dijon mustard
1/4 t agave nectar or honey
1 t kosher salt
1/4 t black pepper
1 T minced shallot

Steps:

  • Combine all ingredients except olive oil in Vitamix blender, blend on speed 8 for 10 seconds until smooth. Reduce speed to 6, open lid plug, and slowly drizzle in olive oil.

MIXED BABY GREENS AND AVOCADO W LEMON DIJON VINAIGRETTE DRESSING



Mixed Baby Greens and Avocado W Lemon Dijon Vinaigrette Dressing image

Bright flavors! This is a modification of a Barefoot Contessa recipe. Hers called for endive and more avocados, serving one avocado per person. Mine is more of a tossed and assembled salad using baby greens and fewer avocados. It is a highly requested favorite around our home!

Provided by Leopard Apron

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons Dijon mustard
2 tablespoons lemon juice, freshly squeezed
4 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper, freshly ground
1 (8 ounce) bag mixed baby greens
2 avocados, ripe and sliced into wedges
parmesan cheese, shavings if desired (to garnish)

Steps:

  • Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
  • Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more -- .

Nutrition Facts : Calories 285.9, Fat 28.5, SaturatedFat 4, Sodium 398.3, Carbohydrate 9.5, Fiber 7, Sugar 0.9, Protein 2.3

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