It’s a weekday in July – there’s a good chance that some of us are thinking DETOX after the weekend, the BBQs where we didn’t stop after we were full and that extra cocktail, beer or glass of wine (or four…). Having said that, there’s no reason why your salads or veg need to be bland or always the same!

Today I’m going to give you a recipe for a very quick dressing that is tangy and delicious and that will dress up your food brilliantly.

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This was inspired by Jamie Oliver’s french bean salad dressing and adapted with the ingredients I had at hand (and with further experimenting for repeated use).

You will need (approximately 2 servings):

2 teaspoons french mustard

1 teaspoon rice wine vinegar

2 teaspoons olive oil

ground pepper and salt to taste

1/2 clove minced garlic

1 teaspoon capers (chopped if these are large)

As I see it (and taste it) the foundation of this dressing is the mustard + oil + wine vinegar combination. The next time I made it, I omitted the garlic and added diced sundried tomatoes instead of capers. You can play around with this one really.

In a small jar, add the mustard and rice wine vinegar. As you stir these, slowly add your olive oil until you reach the desired consistency that is typical of dressings. Finally add your other ingredients, stir and use on your hot vegetables or salad.

If you’re not serving immediately, keep your dressing in a jar (preferably refrigerated) and mix well before using.

 


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