This is a simple Dijon vinaigrette โ red wine vinegar, Grey Poupon mustard, olive oil, and garlic โ that comes together in under ten minutes with nothing but a bowl and a whisk. Itโs vegan and gluten-free, and the mustard does real work here: it emulsifies the dressing so it actually clings to leaves instead of pooling at the bottom of the bowl. When you need something that tastes like you tried, this is the one to reach for on a busy night.
Why this recipe works
The ratio is what makes this dressing reliable: three parts oil to one part each of vinegar and mustard keeps the acidity sharp without being harsh, and the mustard acts as a natural emulsifier โ the lecithin in the mustard seeds binds the oil and vinegar together so you get a cohesive, coating dressing rather than a broken one. Minced garlic added directly to the bowl (rather than just rubbing the bowl with a cut clove) means the flavor actually carries through to every bite. Both steps take seconds and make a real difference in the finished result.
What can go wrong
- The dressing breaks and looks oily: This happens when the oil is added too fast. Pour it in a thin, steady stream while whisking constantly. If it does break, whisk in a small splash of cold water or a tiny extra dab of mustard to bring it back together.
- The garlic is too sharp or bitter: Raw garlic varies a lot in intensity. If yours is very pungent, let the minced garlic sit in the vinegar for five minutes before adding the other ingredients โ the acid mellows it noticeably.
- The dressing tastes flat: Salt added after the oil is incorporated doesnโt dissolve well. Season the vinegar and mustard base first, before any oil goes in, so the salt fully dissolves and the seasoning is even throughout.
- The dressing is too thick to pour: Six tablespoons of olive oil to two tablespoons each of vinegar and mustard produces a fairly thick emulsion. If itโs stiffer than you want, whisk in a teaspoon of water at a time until it reaches a pourable consistency.
- Greens wilt before the meal is over: Dress it at the table โ a pre-dressed salad goes limp fast, especially with delicate greens like butter lettuce or arugula.
Make-ahead notes
The dressing itself keeps well. Transfer it to a small jar with a lid and refrigerate for up to five days. The olive oil will solidify in the fridge โ thatโs normal โ so pull it out about ten minutes before you need it and give it a good shake or re-whisk before using. Do not dress the salad in advance; keep the greens dry and cold in a covered bowl until youโre ready to serve. If youโve minced the garlic ahead of time, store it separately from the dressing and stir it in just before serving to prevent the flavor from turning acrid.
My Version of Olivia Wilde's Special Salad Dressing Recipe
Ingredients
- 2 tablespoons red wine vinegar use a good red wine vinegar
- 2 tablespoons Dijon mustard I used Grey Poupon mustard
- 6 tablespoons olive oil extra virgin
- 1 clove garlic minced
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- In a small bowl, whisk together the Grey Poupon mustard, red wine vinegar, garlic, salt, and pepper until well combined.
- Gradually whisk in the olive oil until the dressing is emulsified.
- Taste and adjust the seasoning as needed.
- Pour the dressing over your favorite salad greens and vegetables and toss until evenly coated.
- Enjoy your fresh and healthy salad with Olivia Wilde's Special Salad Dressing Recipe.
Nutrition
FAQ
Can I use a different mustard if I donโt have Grey Poupon?
Any smooth Dijon mustard will work fine here. Grey Poupon is a Dijon-style mustard, so the flavor and emulsifying properties are essentially the same across brands โ the key is using Dijon rather than yellow mustard, which has a milder, more acidic profile that changes the balance of the dressing.
What kind of salad does this dressing work best on?
It works best on sturdy greens like romaine, mixed greens, or spinach that can hold up to a coating vinaigrette. It also works well drizzled over roasted vegetables or grain bowls, since the mustard-forward flavor stands up to heartier ingredients.
Can I make this without garlic?
Yes โ the dressing is still fully functional without it. If you want a mild allium note without raw garlicโs sharpness, substitute a small pinch of garlic powder whisked into the vinegar base, or leave it out entirely for a cleaner, more neutral vinaigrette.
The recipe makes enough for two โ how do I scale it up for a crowd?
The ratio scales directly: keep it at 3 parts olive oil to 1 part vinegar and 1 part mustard, and add garlic, salt, and pepper proportionally. For six to eight people, use roughly 3 tablespoons each of vinegar and mustard with 9 tablespoons of olive oil, and taste as you go since garlic intensity varies.