Summer is here. We've had a week of straight sunshine. Unapologetic, full on. Based on the forecast, it looks like the trend will continue for at least another week. Happy!
Tonight we had smoked salmon and cream cheese on crispbread. With that, I prepared a quick salad of grated carrots and courgettes drizzled with a classic French salad dressing. I call it 1-2-3 vinaigrette to represent the required amount of three key elements in vinaigrette, mustard, vinegar and oil. Not only does it represent my preferred ratio of ingredients, but also it's easy to remember. No more trial and error!
My 1-2-3 vinaigrette
- 1 part of Dijon mustard
- 2 parts of vinegar (Sherry vinegar is my favorite but any vinegar or citrus juice would work)
- 3 parts of olive oil
- 1 part of minced shallot
- pinch of sugar
- salt and pepper to taste
A part can be your choice of measure. A teaspoon, tablespoon, 1/4 cup or a capful. It's up to you. The key is to keep the ratio constant with a fixed volume measure.
Mix/Shake everything into a nice emulsion in a jar, bowl or plate and dress your favorite salad options.
My favorite salad combo is to dress shredded carrots and corn kernels with this vinaigrette. Shredded courgette/beets, radishes, fresh salad leaves and halved cherry tomatoes are nice additions too.
What's your favorite salad combo?
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