This versatile dressing will work with a number of different kinds of lettuces and vegetables. For a satisfying weekday lunch, I like to mix it with a few handfuls of baby kale, toasted pistachio nuts, cured black olives, quartered radishes, sliced cucumbers, a quartered boiled egg, and chunks of smoked trout—which you can easily find in the refrigerated section of the grocery store. It’s a head-turning assortment that will get you jealous looks from your coworkers, and it takes barely any work outside of slicing a couple vegetables and boiling an egg—everything else is store-bought.
2 cups
This will keep in the refrigerator for about two weeks. Remove about 30 minutes before you plan to use it so that it can liquefy at room temperature.
- Whisk together Dijon mustard, honey, salt, red wine vinegar, lemon juice, and garlic until well blended.
- Adding drop by drop to start, whisk in canola oil and then extra-virgin olive oil until emulsified.
Mari Uyehara
Mari Uyehara is a food and travel writer based in Brooklyn. She was previously a senior editor at Saveur, the food & drink editor at Time Out New York, and the food editor of Martha Stewart Living Radio.