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
Ingredients
- 1 tsp minced Spanish olives
- 2 tsp Spanish olive juice
- 1 tbsp dijon mustard
- 3 tbsp red wine vinegar
- ¼ tsp fresh cracked black pepper
- ¾-1 cup freshly grated Parmigiano-Reggiano You can use store-bought grated Parmigiano-Reggiano but it's denser than fresh grated so you will need less.
- ½ cup extra virgin olive oil
Optional substitution:
Instructions
- Assemble your Mis en Place.
- In a mixing bowl, whisk the dijon mustard until light and airy.
- 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.
- Add in the red wine vinegar and whisk until the paste is fully incorporated.
- 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.
- Slowly drizzle in the olive oil and mix until you reach your desired consistency.
- 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.
- 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
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 Oil – Aceite 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.
