French Salad Dressing
Enough for a large salad
1 garlic clove, small
V small pinch of Maldons sea salt
Black pepper
1/2 tsp of English mustard or wholegrain mustard
1/2 tsp honey or sugar
1 tbsp red wine vinegar. white wine or sherry vinegar
3 tbsps olive oil and rapeseed oil
Squeeze of lemon, possibly
I wasn't really sure about putting this in - it's not really one of my recipes, but I think most people develop their own version over the years. Anyway, it's the one I make most of the time - my fave! The ratio of vinegar to oil is 1 : 3 - 1 tbsp vinegar to 3 tbsps oil - the perfect combination.
To the sea salt, add the garlic clove and crush with a pestle. It should very quickly turn into a paste. Mix in the pepper, red or white wine vinegar and mustard. Slowly add the olive oil. Add 1/2 tsp of runny honey to taste, mix well. It might need a squeeze of lemon.
That's it. Leave all the elements to mix together whilst you make the salad. Remember - add salad dressing at the last minute, or the leaves will go horribly soggy.
This salad dressing is very versatile - you can add dried or fresh herbs to it, pour it over hot potatoes to make a salad, over hot brown rice to flavour it, use a small amountt on hot beans as in Cannellini Bean Mash.