Mustard-Garlic Radish Vinaigrette

Name: Mustard-Garlic Radish Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (60 ml)
Cuisine: French Classic
Ingredients: 1 tbsp white wine vinegar (15 ml) White Wine Vinegar; 3 tbsp EVOO (45 ml) Olive Oil; 1 garlic clove, finely chopped Garlic; 1 tbsp Dijon (15 ml) Dijon Mustard; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.

DRESSING · RADISH & FENNEL SALADS

In the published recipe, this is the dressing for radish, Little Gem & fennel salad. The same recipe pairs it with Pea-Pine-Nut Pesto, the pea pesto.

Hartnett's mustard-garlic vinaigrette for radish salad.

On the jar

MUSTARDGARLI

Method: shake
Yield: about ¼ cup
Ingredients: 6
Jar batch: 3.4× recipe

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Ratio

OLIVE OIL 45 mlW.WINE VINEGAR 15 mlDIJON 15 ml

Ingredients

White Wine Vinegar1 tbsp white wine vinegar (15 ml)
Olive Oil3 tbsp EVOO (45 ml)
Garlic1 garlic clove, finely chopped
Dijon Mustard1 tbsp Dijon (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR, DIJON.
Season to finish: GARLIC (3½ cloves), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 star

Mustard-Garlic Radish Vinaigrette★ STARRED KITCHENOn the jar: MUSTARDGARLI
Classic Vinaigrette★ STARRED KITCHENOn the jar: CLASSIC
Orange-Garlic Red-Cabbage Vinaigrette★ STARRED KITCHENOn the jar: ORANGEGARLIC
Peach and Bean Vinaigrette★ STARRED KITCHENOn the jar: PEACH AND

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Provenance

Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).

Originally published as Mustard–Garlic Radish Vinaigrette.

Adapted from a Angela Hartnett recipe (Angela Hartnett / BBC Saturday Kitchen (roast lamb rump companion)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Angela Hartnett / BBC Saturday Kitchen (roast lamb rump companion) (published as “Mustard–Garlic Radish Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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