( MAKES ½ cup )
Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. For the perfectly dressed green salad wash and dry green leaves and place in a large bowl. Drizzle over enough vinaigrette to moisten and gently toss so all the leaves are covered in vinaigrette. Place in a serving bowl and serve immediately. Try not to over-dress the salad as it will make it very oily.
This is one of my favourites as I like the flavour of the dijon mustard which works well for meat salads. Sweeten if you like with a little honey. Keeps for 3-4 days in the fridge.
|1½ Tbsp||Dijon mustard|
|2 Tbsp||Red wine vinegar, or sherry vinegar, or lemon juice|
|5 Tbsp||Extra virgin olive oil|
Place mustard and vinegar in a screw top jar, pour in the oil and season with salt and freshly ground black pepper. Shake well and taste, adding more vinegar or salt as necessary.
See more of Kathy Paterson’s summer salad dressings and vinaigrettes here.