Years ago, I got a recipe from the back of a packet of Tesco baby vegetables for lemon vinaigrette dressing. The original recipe had too much oil for my tastes so I did some tweaking and came up with a lighter, fresher tasting version. I will give both versions though.
Original version :
Finely grated zest and juice of half a lemon.
Five tablespoons of EV olive oil.
1 tablespoon white wine vinegar.
1 teaspoon mustard powder.
Put everything into a screwtop jar, give it a good shake to mix, that's it.
My lighter version:
Finely grated zest and juice of 1 lemon.
1 tablespoon EV olive oil.
1 tablespoon white wine vinegar.
1 teaspoon wholegrain mustard.
Put everything into a screwtop jar, shake to mix, enjoy.
This dressing in very versatile. Great on salads, hot baby vegetables, steak, fish and pretty much anything else you can think of.
For Anyone wanting a curry night
