This salad dressing has taken me a few years to perfect but now I have perfected it I don’t think I need to add anything else to the recipe and I use it for my every day salad that I make.
The dressing is really very simple: it’s a mix of salt, black pepper, cayenne pepper, balsamic vinegar, lemon juice and Dijon mustard – all thoroughly mixed before adding extra virgin olive oil, and whisking the lot together (I normally count up to 36 in seconds. I’m not sure why but I know I read it somewhere! It seems to work as the mixture really comes together if you whisk it for a long time.)
Pour this over your favourite salad. Mine consists of different types of lettuce leaves, watercress, chopped radishes, cherry tomatoes and spring onions. You can also add toasted pine nuts.
- Half teaspoon sea salt
- Half teaspoon grated black peppercorns
- Quarter teaspoon Cayenne pepper
- One teaspoon Balsamic vinegar
- 1 teaspoon French mustard
- One teaspoon squeezed lemon
- 3 tablespoons best virgin olive oil
- Add the salt, black pepper, Cayenne pepper and balsamic vinegar to a small bowl and whisk so that the salt dissolves in the vinegar.
- Add the mustard and lemon juice to the bowl and stir until all ingredients are mixed together.
- Add the olive oil and then whisk to incorporate all ingredients.
- Taste to decide whether or not you need more salt or lemon juice.