Simple Garlic Lemon Mustard Vinaigrette is the kind of dressing that will make simple Romaine lettuce sparkle with flavor and taste! It’s easy!
The origination of this recipe comes from my dear French girlfriend who lives in Colorado. She’s taught me how to make her mother’s recipe, and I’ve adjusted a little just to make it a tad bit easier. But, essentially and for all practical purposes, this recipe is credited to a talented French chef, Marie Christine!
Garlic is good for you. Forget the aroma. Let’s look at the health benefits!
According to Everyday Health:
- Garlic May Help Lower Blood Pressure.
- Garlic May Help Quell Inflammation.
- Garlic May Help Lower Cholesterol.
- Garlic May Support Immune Function.
- Garlic May Reduce Blood Clotting.
- Garlic Provides a Host of Antioxidants
Salad Dressing with Mustard
Yes, pretty impressive and powerful health benefits. And, while the word ‘may’ is used, hey, it’s worth eating just to know you ‘may’ be receiving these benefits.
Now let’s talk mustard. Not just regular mustard. I’m talking a really good quality spicy stone ground mustard. It’s going to be so worth splurging on this ingredient because you’ll keep it under lock and key and use only for this dressing or special recipes.
Bottom line with this recipe for Simple Garlic Lemon Mustard Vinaigrette, don’t cut corners with the stone ground mustard.
I have pricey ingredients that I use only for certain things. It’s not everyday fare. When you use it, you know you’re making something extraordinarily special. Here’s my absolute mustard of choice for this recipe!
Lemon Garlic Dressing
But, if you’re looking for other options for the stone ground mustard, then here are options that will certainly work!
Salad with Garlic Dressing
Another thing about this dressing and the salad. It’s really best if you use a wooden bowl. Yes, you can do in a glass, ceramic, pottery, etc. bowl, and I’ve certainly done that. However, if you don’t have a wooden salad bowl, then consider investing in one to add to your kitchen serving pieces.
Salads have been made and served in wooden bowls for a long time. It’s important to care for your wooden bowl precisely to have it last a lifetime.
Best Wooden Salad Bowl
If you’re up to investing a little more into your wooden salad bowl, then here are some of my favorites. These are the kinds of serving pieces that you put in you will to give to future generations!
Salad Dressing with Lemon
There will be two ways to smash your garlic cloves after they’re peeled. The quickest way is to put them in the food processor with the olive oil and pulse a few times until you have it chopped up. Then transfer to the bowl and use a large fork or the back of a large spoon and do a little more smashing of the garlic pieces.
The second way is to smash your garlic cloves. Put in the bowl with about half of the olive oil and begin mashing and smashing more until you have more of a pasty consistency.
I’ve done it both ways depending upon whether I want to clean up the food processor. And, both ways work.
Garlic Lemon Vinaigrette
You’re going to have small bits and pieces of the garlic in the vinaigrette. That’s just the texture of this recipe.
Mixing it with chopped Romaine lettuce is the best way to showcase the vinaigrette. Sometimes I also add some sliced celery for more crunch and freshness. This is a salad that goes with just about anything that you might prepare.
And, if you want this salad to be the entrée, then just add your protein, maybe some grilled chicken or shrimp!
- 5 garlic cloves, peeled, whole
- ¼ cup extra virgin olive oil
- 2 Tbl. stone ground mustard
- 1 Tbl. honey
- ½ large lemon, juice
- ½ tsp. sea salt
- ½ tsp. coarse ground pepper
- 6-8 cups Romaine lettuce, packed, fine chop
- Parmesan cheese
- Celery slices in salad
Put the garlic cloves and olive oil in a food processor and pulse to chop up finely the garlic.
Transfer to a wooden salad bowl (preferably).
Add the mustard, honey, lemon juice, salt and pepper. Whisk very well until all is incorporated, then take a rubber spatula and smooth slather around about halfway up the sides.
Let the dressing sit for about 10 minutes.
Add the chopped Romaine and toss well in the vinaigrette. Serve immediately.