This is my classic go-to dressing and makes just enough for a nice salad. I love it most with red wine or balsamic vinegar. You can also easily double or triple this recipe if you need a larger amount. Heartier greens like romaine and iceberg need more dressing. More delicate greens like arugula need less.
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | about 1/2 cup |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon cool water
Instructions
- In a medium bowl, whisk together the olive oil, red wine vinegar, mustard and water.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 373 |
| Total Fat | 41 g |
| Saturated Fat | 6 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 176 mg |
Reviews
This is my go to salad dressing. It’s so simple, yet has such an amazing flavor! I’m not a fan of Dijon so I use spicy brown mustard instead and sometimes grate fresh garlic into it. My daughter and I could seriously drink it! It’s also very versatile and can be used on many different things other than salads. It’s great on subs! ICAG really knocked it out of the park with this one! 10/10 recommend! 5 stars! ⭐️⭐️⭐️⭐️⭐️
Too much mustard and I love mustard. Also it could use a little honey for balance IMHO. Half the mustard and a few drops of honey rounded it out. I feel guilty critiquing an Iron Chef but palates vary greatly I guess.
This is a great Italian dressing and cheaper to make than buying it in the store.I grated some garlic and put that in the dressing and added some shaved Parmesan cheese to the salad greens.
This is my go-to dressing. I’m so thankful for it. Even my grandkids love it and can make it.
This was a good base recipe. To make it better, add 1T of lemon juice, salt, and Melting Pot’s Garlic & Wine Seasoning. I tried this variation with balsamic vinegar as well. The red wine version was brighter and had a taste of lemon. Where the balsamic version was sweeter and melded with the lemon. I was testing so I went crazy and mixed the two together. It brought it up to a 5 star melding the best of each batch. Not as sweet and the lemon truly elevated without tasting lemon specifically. Everyone couldn’t put their finger on it.
Delicious! Simple and delicious. I don’t like mustard and therefore was never tempted to make it, but after watching Chef Alex make this and that yummy salad, I had to try. Can’t even taste the mustard! I’ll be making it in a large batch to keep in my fridge, now!
this dressing is so perfectly balanced! It is one of my go to kind of dressing when I want that tangy “olive garden” kind of salad dressing but soo much better! thanks Alex, the water makes all the difference!
My husband and I both liked the dressing. Used balsamic and it was yummy
Easy and delicious. I have made it substituting lemon infused olive oil for one of the tablespoons and it’s great!!!
Too strong of mustard taste