Here comes summer and with it…salad days! Sarah always asks me to make her a vinaigrette if we’re eating Salad at her house. She reckons that whenever she tries to hand whisk vinaigrette together in a bowl, it always separates.
So, here is the definitive no-fuss method for making perfect vinaigrette. So fast and easy, your child could make it!
Fast & Easy Vinaigrette (V) (Makes about 180ml)
2 tsp Dijon mustard
1 tsp raw clear honey
3 tbsp raw cider vinegar
100ml organic olive oil
Sea salt and freshly ground black pepper
Find a clean, re-cycled glass jar with well-fitting lid (or plastic food container), add the vinaigrette ingredients to your chosen container in the order listed above.
Secure the lid tightly, then shake the contents vigorously. Taste and adjust the seasoning if necessary.
Before serving, give the dressing another good shake then drizzle or spoon the vinaigrette directly from the jar on to your salad as needed (it’s best to do this incrementally, as you want your salad nicely dressed, not drowned!)
Without the addition of fresh herbs, the vinaigrette will keep at room temperature for several days.
Carbohydrate - 1g Protein 0g - per serving