Homemade Vinaigrette

vinaigretteWhen I was small I would cringe at the thought of eating anything green, especially salad. This was because in my mind, salad was a dirty boring tasteless waste of my time, and consisted of lettuce, tomato, and boiled egg.

20-or-so years later, I love including the demure lettuce leaf in an insatiable combination of rich ingredients, whether it be mesculin, iceberg or cos. Croutons, feta, pine-nuts  toasted almonds, avocado, mango, sprouts, bacon and apple are some of the ingredients I love to use to spice up a bland salad.

Home-made vinaigrette is also a favourite of mine, so easy to prepare and gives any salad a real kick.

2 cloves of Garlic (Large)

Chopped Italian flat leaf parsley (A good handful)

1 tsp Wholegrain Mustard

1 tsp ground Black Pepper

Pinch Sea Salt

3/4 cup good quality Extra Virgin Olive Oil

1/4 cup Lemon Juice

1/4 Cup Balsamic Vinegar

Crush garlic with sharp knife. Add to vinaigrette bottle (or whatever you are using to serve the vinaigrette.)

Add mustard, black pepper, salt, parsley and lemon juice. Shake well to combine.

Add Olive Oil and Balsamic, shake well to emulsify.

Drizzle over salad.

Store in the fridge, the olive oil will separate from the other ingredients when stored, but nothing a good shake can’t fix. Add more or less olive oil to taste.