Recipes Salad:

Base Vinaigrette Dressing

Athena Calderone
Base Vinaigrette Dressing


  • 1/3 cup Champagne vinegar
  • 1/3 cup fresh lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1 small clove garlic
  • 2 teaspoons kosher salt
  • Freshly cracked pepper, plus more for serving
  • 1 1/2 cups extra-virgin olive oil


Pulse all ingredients in a mini food prep or blender until emulsified. (You can also whisk the dressing by hand.)

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