Homemade salad dressing

As promised, my basic dressing recipe.  I’m not quite sure what makes a ‘French’ dressing, but this recipe include Dijon mustard, which is French.  A tip I picked up from Jamie Oliver is to use two types of ‘acid’ in a salad dressing – I can’t really remember the reason, but I do it, and I like it.

This salad dressing is easy to whip up – all you need is a jam jar and the ingredients – and is great simple tossed into salad leaves, or equally lovely with my recent Salad of Lettuce, Peas and Ham.

Homemade salad dressing

Dijon mustard
White wine vinegar
Lemon juice
Sea salt
Ground black pepper
Olive oil

In a jam jar (with lid) put a teaspoon or two of Dijon mustard.  Sprinkle in some salt (I used Maldon Sea Salt) and some black pepper. 

Add equal amounts of white wine vinegar and lemon juice.  Put the lid on the jar and shake well.

Add twice to four times as much olive oil as there is vinegar and lemon juice.  I do this all by eye, just looking to see where the liquid comes up to in the jar.  I also tend to use olive oil rather than extra virgin olive oil, as I find the extra virgin stuff can be too overpowering.

Screw on the lid and shake it vigorously.  Depending on the thickness of the dressing you want, add more oil to make it thinner. 

Taste it, adjust any of the seasonings as you wish.  Not punchy enough?  Add more mustard to give it a kick.  Needs more sharpness?  Add a dash more vinegar or lemon juice.  If you want more sweetness, you can always add runny honey, sugar, or Agave syrup, but too much can make it sickly.  I always make it a bit stronger as once you add it to a salad the flavour is diluted.

August Summer Salads: Marinated Green Beans

Marinated Green Beans

Feeds 2 as part of a meal

Good handful of French green beans (enough for two people)
1 small shallot
1/2 tsp Dijon mustard
Glug of white wine vinegar
Extra virgin olive oil
Small bunch of flat leaf parsley
Salt and pepper

Pop a pan of salted water on to boil.

Wash and cut the tops of the green beans.  Once the water is boiling, drop the beans in and cook for about 5 minutes.  Drain them and set aside.

To make the marinade, finely slice the shallot and pop it in a bowl.  Add the Dijon mustard and a glug of white wine vinegar and give it a good mix. 

Add the warm beans to the marinade and mix well.

Chop up the parsley and add it to the bowl along with a good drizzle of extra virgin olive oil.  Give it another good mix and season with salt and pepper.

This salad is best served after the beans have had a chance to marinate in the shallot, mustard and vinegar mixture, so make this ahead of time – 15-20 minutes is great.

Up next: Mixed Tomato and Basil Salad