French Mustard Dressing

Method

1. 01
   Step 1Whisk the base

   In a bowl, combine one egg yolk, grainy mustard, and hot honey. Whisk until smooth and blended.

   Note

   Make sure the egg yolk is fresh for a creamy emulsion.

   Egg yolkWhole grain mustardHot honey
2. 02
   Step 2Loosen with water

   Add a small amount of water (about 60 ml total) to thin the dressing slightly. Whisk to combine.

   Note

   This helps balance the richness and makes the dressing pourable.

   Water
3. 03
   Step 3Emulsify with olive oil

   While whisking continuously, slowly stream in olive oil (about 120 ml) until the dressing thickens and becomes creamy.

   Note

   Add the oil gradually to avoid breaking the emulsion.

   Olive oil
4. 04
   Step 4Add lemon juice

   Whisk in lemon juice to brighten the dressing and balance the richness.

   Note

   Taste as you go—add more lemon if you prefer a tangier dressing.

   Lemon juice
5. 05
   Step 5Season to taste

   Season the dressing with salt and black pepper to taste. Whisk well to incorporate.

   Note

   The dressing will keep in the fridge for up to a week.

   SaltBlack pepper
6. 06
   Step 6Prepare the onion2 min

   Soak thinly sliced red onion in ice water for a few minutes to mellow the sharpness, then drain.

   Note

   This step is optional but makes the onion less pungent.

   Red onion
7. 07
   Step 7Toss the salad

   In a large bowl, toss mixed lettuce greens and the drained onion with the dressing until evenly coated.

   Note

   Use your hands or tongs to gently massage the dressing into the greens.

   LettuceRed onion
8. 08
   Step 8Finish with cheese

   Plate the salad and grate Parmesan cheese generously over the top.

   Note

   Use a microplane for fluffy, snow-like shavings.

   Parmesan