Mustard Vinaigrette with Summer Salad

This mustard vinaigrette is a knock-off of the great chef Thomas Keller’s mustard vinaigrette. There’s a reason we’re cooking his food. The man knows good food, and he definitely knows salad dressings. This vinaigrette is everything you want, creamy, silky, garlicky, vinegary, perfect for a salad or as a dip for crudités. And, it’s easy to make. Especially if you have a blender or small food processor. 

Thomas Keller's Mustard Vinaigrette with Salad
Serves 4
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 1 large egg yolk
  2. 4 tablespoons Dijon or whole grain mustard
  3. 2 tablespoons unfiltered apple cider vinegar, plus more to taste, as needed
  4. 1 tablespoon and 1 teaspoon sherry or white wine vinegar
  5. 1 large garlic clove, minced
  6. 1 small shallot, minced
  7. 1 cup canola oil
  8. 1/2 cup extra-virgin olive oil
  9. Sea salt
  10. Freshly ground pepper
  1. 6 breakfast radishes, thinly sliced
  2. 4 cups of loosely baby arugula
  3. 1 stalk of celery with leaves, diced
  4. 1 cup of fresh sweet peas
  5. 2 small yukon gold potatoes, thinly sliced, roasted until golden brown
  6. 2 small carrots, peeled and julienned
  7. (optional) 1 can albacore tuna, packed in olive oil
  8. Sea salt
  9. Pepper
  10. Mixed herbs (basil, oregano, parsley, chervil), for garnish
  1. In a blender food processor, combine the first 6 ingredients with 
2 tablespoons of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. For a more pungent dressing, add more vinegar, by the teaspoon. Season with salt and pepper.
  2. In a bowl, toss all of the ingredients except the herbs. If using, add flaked tuna on top. Season with salt and pepper. Drizzle salad with 1/4 cup of the vinaigrette. Garnish with herbs and serve with more dressing on the side. Keep the rest of the dressing for another salad or as a dip for crudités.
  1. I use significantly more mustard and vinegar than the original recipe. I love the tang and bite of mustard, and once the dressing is emulsified I'll add a couple more tablespoons of vinegar. I love a vinegary dressing, and for me more vinegar and more mustard make this vinaigrette much better.
Adapted from Chef Thomas Keller
Adapted from Chef Thomas Keller
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