Recipe Index

Ingredients

• 1 tbsp any vinegar or lemon juice (cider vinegar recommended)
• 3 tbsp extra virgin olive oil (or other neutral oil)
• 1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))
• 1/2 tsp EACH salt and pepper
• 1/2 - 1 small garlic clove (pressed through crusher or smashed)
• 1 tsp lemon zest
• 1/4 tsp sugar
• 1 tsp honey
• Finely chopped fresh herbs
• 1/2 tsp dried herbs
• Pinch of red pepper flakes

Method

1. Measure the vinegar or lemon juice, extra virgin olive oil and Dijon mustard into a clean jar and screw the lid on tightly.
2. Add half a teaspoon each of salt and pepper, then choose your flavourings: the pressed garlic clove, lemon zest, sugar, honey, finely chopped fresh herbs, dried herbs or a pinch of red pepper flakes.
3. Shake the jar hard until the mustard dissolves and the oil and vinegar thicken into one glossy dressing.
4. Taste a drop from the lid and adjust the salt, sweetness or acidity before the dressing goes anywhere near leaves.
5. Drizzle the dressing over a large leafy salad for four people just before serving and toss until every leaf carries only a light coating.

Prep: 2 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data