Classic French Dijon Vinaigrette Salad Dressing

This post continues my series re-creating Julia Child’s first meal in France. I previously featured her first course (oysters on the half shell) and second course (sole meunière). Her third course was salade verte (green salad) with a lightly acidic vinaigrette dressing, served alongside baguette slices. I re-created the delicious, tangy dressing by making a classic French Dijon vinaigrette and poured it over a fresh salad with kumquat slices.

When traveling in France during my honeymoon, I noticed that the French often eat simple salads consisting of greens and a vinaigrette dressing. This might sound boring, but when done correctly and with the right ingredients, it turns out quite nicely.

Fleur De Sel and Dijon Mustard from Dijon, France

This classic French vinaigrette salad dressing is made with Dijon mustard, vinegar, fine sea salt, freshly ground black pepper, shallots, garlic, olive oil, and fresh herbs. It’s important to use Dijon mustard from Dijon, France (check the label), as it differs noticeably from the Dijon-style mustard typically sold in America. Real Dijon mustard has a much stronger bite—similar to horseradish and wasabi—that adds heat to the vinaigrette.

This Dijon vinaigrette works well with many varieties of salad greens, so pick whatever lettuce looks and feels freshest. I enjoy sliced endive for its bitterness and crunchy texture. In France, I frequently ate mâche salads. It’s a green that grows in little clumps that soak up the dressing.

Chopped Romaine Lettuce Dressed with a Classic French Dijon Vinaigrette and Sliced Kumquats

I made this simple salad with chopped romaine lettuce and sliced kumquats. Kumquats aren’t from France (they originate in China), but I often ate them growing up in Florida. Corey had a kumquat tree in his backyard, from which we picked these little fruits and ate them whole. They’re tangy, sweet, and delicious. They worked well with my classic French Dijon vinaigrette because they added some sweetness to the salad while also augmenting the tanginess of the dressing.

Everyone should have an easy, tasty vinaigrette recipe on hand. I hope you’ll incorporate this classic French Dijon vinaigrette into your life!

Classic French Dijon Mustard Vinaigrette Salad Dressing

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Serves	yields a 1/4 cup dressing, enough for 4 salads
Meal type	Condiment
Region	French
Website	Rosanna at Flavorful Journeys

This classic French Dijon mustard vinaigrette is easy to make, tangy, and delicious.

Ingredients

• 1-2 garlic cloves (minced)
• 1 tablespoon shallot (minced)
• 1 tablespoon sherry, red or white wine vinegar
• 1 teaspoon Dijon mustard
• 1/8 teaspoon fine sea salt
• A few turns freshly ground black pepper
• 3 tablespoons olive oil

Optional

• 1 tablespoon finely chopped fresh herbs

Note

This vinaigrette can be made up to 3 days in advance when covered and refrigerated. Leave out the herbs until right before serving and then whisk thoroughly to combine.

Directions

Step 1

Place the garlic and shallot in a small bowl. Add the vinegar, mustard, salt, and pepper. Whisk to combine. Add the olive oil, 1 tablespoon at a time, while whisking constantly to create a thick, emulsified vinaigrette. Add the fresh herbs, if using. Serve immediately.

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