Dijon Vinaigrette ala Lourdes

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What's special
This recipe is a salute to my mother and my favorite salad dressing of hers.

At every family gathering, one thing is guaranteed: someone will ask my mother, Lourdes, to make one of her famous salads. With an endless repertoire of fresh, bold combinations, her creations have become something of a family tradition—and this Dijon vinaigrette was always my personal favorite.

Now, as the founder of Domestic Gourmet, I’m excited to share this treasured recipe with you. While my mother never measured anything (like many great home cooks!), I’ve lovingly recreated the perfect ratio so you can bring a taste of her kitchen into your own.

🥗 A Salad Dressing You’ll Want on Everything

This tangy, Spanish-inspired Dijon vinaigrette pairs beautifully with:

  • Peppery arugula
  • Creamy avocado
  • Juicy tomatoes
  • Briny Spanish olives
  • A generous shaving of Parmigiano Reggiano

Every bite is a celebration of bold, bright flavors — the kind of salad that turns heads at the table.


🌿 Domestic Gourmet Tip:

Drizzle this vinaigrette over grilled vegetables, use it to marinate chicken, or substitute the olive oil this recipe calls for with Domestic Gourmet Organic Annatto Oil Aceite de Achiote for added depth and color. It’s a simple, vibrant addition to any family-inspired meal.

iBuen provecho!

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Dijon Vinaigrette ala Lourdes

A quick and easy elevated version of a vinaigrette to use on salads, vegetables, chicken, and more.
Prep Time 5 minutes

Ingredients

Instructions

  • Assemble your Mis en Place.
    Mis en Place for Dijon Vinaigrette ala Lourdes, substitute the olive oil with Domestic Gourmet Organic Annatto Oil - Aceite de Achiote for richer color and flavor
  • In a mixing bowl, whisk the dijon mustard until light and airy.
    Aerating Dijon mustard, substitute the olive oil with Domestic Gourmet Organic Annatto Oil - Aceite de Achiote for richer color and flavor
  • Add in the minced olives and olive juice and whisk quickly; this continues to add air into the mix.
  • Add in a handful of Parmigiano-Reggiano and whisk into a thick paste.
    whisking Parmigiano with dijon mustard into a thick paste, substitute the olive oil with Domestic Gourmet Organic Annatto Oil - Aceite de Achiote for richer color and flavor
  • Add in the red wine vinegar and whisk until the paste is fully incorporated.
    Whisking red wine vinegar and Parmigiano into a vinaigrette, substitute the olive oil with Domestic Gourmet Organic Annatto Oil - Aceite de Achiote for richer color and flavor
  • Repeat the process of alternating the Parmigiano-Reggiano and red wine vinegar, mixing to incorporate after each ingredient until there is none left of either.
  • Sprinkle in the freshly cracked black pepper.
    substitute the olive oil with Domestic Gourmet Organic Annatto Oil - Aceite de Achiote for richer color and flavor and top with fresh cracked black pepper
  • Slowly drizzle in the olive oil and mix until you reach your desired consistency.
    substitute the olive oil in this Dijon Vinaigrette recipe with Domestic Gourmet Organic Annatto Oil - Aceite de Achiote for richer color and flavor
  • I recommend using a green leaf (i.e., romaine, lettuce, arugula, spinach, etc.) to taste the vinaigrette. If it's too acidic, add more olive oil. If it needs more acidity, add more vinegar.
    Using a leaf to taste Dijon Vinaigrette substitute the olive oil with Domestic Gourmet Organic Annatto Oil - Aceite de Achiote for richer color and flavor
  • Store in a glass jar in the refrigerator for up to 3 weeks. Shake to mix before using.

A No-Waste Pro Tip:

  • This recipe is great to make when you have almost finished your jar of Spanish olives. Use the last of the juice and the few remaining olives for this recipe and store the dressing in that same jar!

Notes

How to include your child(ren):  Enhance your child’s focus and self-control by letting them be in charge of completing this recipe. Your role, if they are unable, is to read the instructions to them. Emphasize which ingredient to add and each instruction, step-by-step. A younger chef will want to dump everything in willy nilly and, in the end, no harm done. During the process, however, they will have practiced their listening skills, and their self-control will get better in due time.
Course: Condiment, Salad, Side Dish
Cuisine: French
Keyword: dijon, dressing, gourmet, homemade, salad, side dish, vinaigrette

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.

About the Author: Ciji Castro

Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.

Her flagship product, 🌿 Domestic Gourmet Organic Annatto OilAceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.

Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.

Follow along at @domesticgourmet for recipes, cooking tips, and more.

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