We've had glorious weather this past week with maximums in the mid to high 20s. Today I was making a batch of vinaigrette to take on holiday for a week camping at Esperance, when I was hit with guilt as I promised this recipe to a dear friend a long time away, who has recently moved to England. So I thought if I type it for her, I might as send it out to all of you, particularly those who are finishing up their summer.
This and balsamic and olive oil dressed at the table are the two dressings we have most often with a green or garden salad. I keep a jar of this in the fridge and simply shake before serving. It should keep indefinitely, though if you are keeping for a while it might be worth boiling you jar and lid for a few minutes before adding the ingredients.
1/4 c white vinegar
3/4 c olive oil
2 T lemon juice
1 garlic clove (crushed)
1 t seeded mustard
a generous grind of salt and pepper
The recipe also includes 1 shallot (which I've never added) and 2 T soft herb. I've never added the herbs preferring to add them fresh to the salad. You could actually put whole branches of herbs in the mix and the flavour would permeate.
I'm hoping to be a better 'blog friend' soon.
Hope you're well.