Vinaigrette
2 tbsp Dijon mustard
50 ml white balsamic vinegar
100 ml herb-infused vinegar
200 ml rapeseed oil
50 ml grape seed oil
100 ml vegetable bouillon
1 tsp Worcestershire sauce
1 tsp sugar
2 shallots
chopped
5 sprigs of flat-leaved parsley
plucked leaves
2 sprigs of oregano
plucked leaves
1 sprig of basil
plucked leaves
For serving
200 g salad leaves
Vinaigrette
Put the Dijon mustard together with the rest of the ingredients in a tall vessel and blend to a smooth purée with a hand blender.
For serving
Arrange the salad leaves in a large bowl or on plates and drizzle over a little vinaigrette.
Tips
The vinaigrette will keep in a clean, sealable bottle in the refrigerator for up to a week.
Choose salad leaves according to the season – opting for radicchio, endive or chicory during the cooler months and tender salad leaves and herbs during the warmer months.
Additional information
Created by
V-ZUG Ltd.
Created on
02/09/2025
