Salad with Mustard Vinaigrette
on Dec 11, 2025
This post may contain affiliate links. Please read our disclosure policy.
This salad with Mustard Vinaigrette is the kind of simple, classic side that instantly brightens any meal. A homemade mustard vinaigrette — tangy, balanced, and so easy to whisk together —gives crisp greens a lively punch of flavor. Whether you’re serving it with roast chicken (my favorite), grilled salmon (ok, maybe that’s my favorite), or a big bowl of soup (also: yum), this salad is fresh, fast, and endlessly versatile.
There’s a reason mustard vinaigrette is one of those classic salad dressings that never goes out of style…it just makes everything taste better. Tangy Dijon mustard, a good splash of vinegar, olive oil, and just enough sweetness to round things out, and suddenly your salad is bright, tangy, and full of life. This is the kind of dressing you can make in 5 minutes flat, and it instantly makes even the simplest pile of greens into a bistro-level salad. It’s fresh, fast, and a true keeper.
I love the way a salad with a strong vinaigrette pairs with rich foods, making the meal feel balanced and exciting. There is a reason salad with mustard vinaigrette shows up on bistro and brasserie tables everywhere: it’s simple, bold, and makes even a basic bowl of lettuce feel like a statement. This would be perfect against the unctuousness of main courses like Porchetta, Fall-Apart Slow-Roasted Pork Shoulder, or Oven-Baked Brisket.
What's In This Post?
Using Mustard in Vinaigrette
By signing up, you agree to our Privacy Policy.
I don’t think I’ve made a salad dressing without mustard in my adult life. Mustard does several wonderful things to salad dressing: it thickens and even emulsifies it, which means it helps the oil and vinegar blend together, pulling the dressing into a smooth and somewhat creamy consistency. It adds depth of flavor and a bit of heat and tanginess. It adds spark and life.
The salad’s vinaigrette dressing features a generous amount of Dijon mustard, and my favorite tip is to use half smooth Dijon mustard and half coarse-grain Dijon mustard. And guess what — if you used plain old brown mustard (same amount), you would still have a delicious dressing.
The dressing also includes tarragon and shallots, and the salad is then topped with satisfying curls of Parmesan cheese. You can switch up the lettuces as you like, but I love the slight bitterness of radicchio (try Treviso radicchio if you can) and endive, combined with the more neutral crunch of romaine. Again, a great pairing for richer foods.
As you can see by the title, the dressing is in fact mustardy. If you don’t have the same depth of affection for mustard as I do, use less.
Ingredients
- Extra-virgin olive oil – As with any vinaigrette, use a high-quality olive oil.
- Dijon mustard – A mix of smooth and coarse-grain mustards is recommended.
- Shallots
- Balsamic vinegar – Look for Balsamic from Modena, which is the real deal.
- Fresh tarragon
- Parmesan cheese – This salad looks great when you use a vegetable peeler to shave curls of the cheese.
- Lettuce – The mix of endive, romaine, and radicchio is a perfect trio for the base of the salad, but you can use whatever greens you like.
How to Make Mustard Vinaigrette
- Make the vinaigrette: Mix the mustard, shallot, lemon juice, basil, and oil. Season with salt and pepper.
- Make the salad: Toss about half the vinaigrette with the lettuce, adding more as needed. Transfer to a serving bowl. Finish off with Parmesan and a little more pepper if desired.
Variations
- Add in a cup of cooked lentils to amp up the protein and make this a more substantial main course salad.
- Toss in some Homemade Croutons.
- Try other lettuces, such as arugula, watercress, kale, or spinach.
What to Serve With Mustard Vinaigrette Salad
Below, the salad is piled next to some Barbacoa beef soft tacos and sautéed green beans.
FAQs
Salads with slightly bitter or sturdy greens work especially well, like arugula, frisee, mixed spring greens, romaine, and even kale. Mustard vinaigrette also pairs well with salads that include roasted vegetables, chicken, steak, eggs, or potatoes.
Mustard acts like a natural emulsifier, which helps the oil and vinegar blend smoothly instead of separating. That’s what gives mustard vinaigrette its slightly creamy texture without adding dairy or mayonnaise.
Yes! Whole-grain mustard offers more texture, but a milder level of heat. It won’t make your dressing as creamy as smooth Dijon, but the little pops of mustard seeds are fun and give the dressing a French-country rustic feel.
If your mustard vinaigrette tastes too sharp, add a little more olive oil or a small drizzle of honey, agave, or a pinch of sugar. A pinch of salt can also smooth out the acidity.
Pin this now to find it later
Pin It
Salad with Dijon Mustard Vinaigrette
Ingredients
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup Dijon mustard (I like to use half smooth and half coarse grain, but you can use one of the other)
- 2 tablespoons minced shallots
- ¼ cup balsamic vinegar
- 1 tablespoon minced fresh tarragon
- 2 heads endive (trimmed and sliced crosswise)
- 2 hearts of romaine (torn into pieces)
- 1 small head radicchio (torn into pieces)
- 3 ounces Parmesan cheese (shaved into curls with a vegetable peeler; see Note)
Instructions
- In a bowl or a jar, combine the mustard, shallot, lemon juice, basil, and oil. Season with salt and pepper.
- Add the lettuces to a large bowl and drizzle over about half the vinaigrette. Toss to coat. Add more vinaigrette to taste. Transfer to a serving bowl. Scatter with cheese, and serve the remaining dressing on the side.
