French Mustard Dressing

Steps

1. 1Whisk the base

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

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

   Egg yolkWhole grain mustardHot honey
2. 2Loosen with water

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

   This helps balance the richness and makes the dressing pourable.

   Water
3. 3Emulsify with olive oil

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

   Add the oil gradually to avoid breaking the emulsion.

   Olive oil
4. 4Add lemon juice

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

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

   Lemon juice
5. 5Season to taste

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

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

   SaltBlack pepper
6. 6Prepare the onion2 min

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

   This step is optional but makes the onion less pungent.

   Red onion
7. 7Toss the salad

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

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

   LettuceRed onion
8. 8Finish with cheese

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

   Use a microplane for fluffy, snow-like shavings.

   Parmesan