Perfect for pepping up a few lonely leaves. Easy to make & it lasts for ages.The golden rule here is the oil to vinegar ratio. Always 3:1. You can mix & match different vinegars and oils (and mustards), below is a simple but super tasty version... 200ml Sunflower oil, 100ml Olive oil, 100ml White wine vinegar, 1tbs Dijon mustard, Juice of 1 lemon, 1tbs sugar, Salt & pepper. Put the vinegar, mustard, lemon juice, sugar, salt & pepper in a bowl, give it a quick whisk to combine. Then very slowly add the sunflower oil, whisking all the time. Keep whisking. Then add the olive oil slowly, whilst still whisking. The mix should emulsify into a creamy liquid. Taste & season, if needed. You can add a bit more lemon juice if it's not got enough of a tang to it. Store the dressing in an airtight container in the fridge, it'll last about 2 weeks. If it splits, just give it a shake and you're good to go.
13 February 2013