Recipe: Mustard Dressing
Book: The Naked Chef - Jamie Oliver
We eat loads of green salad, usually dressed very unadventurously in oil and vinegar. Looking through my books for inspiration, I can see that there are dozens of combinations of ingredients that can be very easily used to dress a salad. So, I made a start today with a very simple Mustard Dressing by Jamie Oliver. Actually, the only addition to my usual dressing was a heaped tablespoon of Dijon Mustard, but I normally just glug the oil and vinegar until I feel it has enough and this time I applied a very specific ratio of ingredients as prescribed by Jamie. It was lovely. It adhered to the salad leaves beautifully and had just the right balance of sharp and smooth with an underlying hint of mustard which in no way overwhelmed.
Verdict? Great; added a new dimension to salad in our house.
How Easy Was It? Very easy and a very satisfying use of my mini whip which was bought for blending salad dressings but has not been used that way until today.
Will I Make It Again? Yes, but it will have to join the queue because there's lots more to try before a favourite is decided upon.
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