I normally make my favourite salad dressing actually on the salad - adding the ingredients in one by one and then mixing it all in with my hands. But Cathy has trumped my dressing with one she makes in an old glass jar and shakes into an emulsion. It goes really nicely with a crunchy summer salad like the one below.
Lemon Salad Dressing
Dijon mustard – 1 teaspoon
Lemon juice – 2 teaspoons
White wine vinegar – 1 tablespoon
Olive oil / lemon olive oil – 3 tablespoons
Salt and pepper – to taste
Crunchy Salad for 2
Crunchy salad leaves – like little gems; chicory and baby lollo rosso.
Pine nuts – 1 teaspoon
Sundried tomatoes – 40g
Capers – 1 heaped table spoon
Toast the pine nuts in a dry frying pan till they have some colour. Add the dressing ingredients all together in an old (jam) jar, pop the lid on, and give it a good shake (I usually imagine I’m playing the maracas)
Chop up your crunchy salad, making sure you use the tasty bits near the bottom of the stalk. Mix in the chopped tomatoes, capers and pine nuts and toss over the dressing. There, you can hardly call that a recipe at all!
