yields
Serves 6 to 8
1 tablespoon dijon mustard
½ cup red wine vinegar
1 tablespoon kosher salt
1½ teaspoons white pepper
1 cup olive oil
1 cup canola oil
1 tablespoon lemon juice
3 cups arugula
4 radishes shaved
4 tomatoes sliced into wedges
4 ounces goat cheese
1 cup whole almonds
½ cup dijon vinaigrette
For the dijon vinaigrette:
For the salad:
steps
Make the dressing:
- In a blender, combine mustard, vinegar, salt, and pepper and blend until smooth.
- Slowly add olive and canola oils while blender is running, followed by 1 tablespoon water.
- Once emulsified, add lemon juice and blend until combined.
Make the salad:
- Combine first five ingredients with dressing and toss to combine.
You can’t have a party in the South of France or the Lowcountry without a tomato salad. Store extra dijon vinaigrette in the fridge for up to a month.
Date Published: 05.15.18
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- Recipe by Nico Romo of NICO in Mount Pleasant, South Carolina
