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.
