Lucy’s Vinaigrette

Recipe makes a bit over 1½ cups (375 ml). My grandmother would always say a salad should be tossed with conviction. This is conviction.

½ cup (125 ml) lemon juice

1 garlic clove, peeled and smashed (into big chunks you can fish out later) 2 tablespoons dijon mustard

2 teaspoons sugar

2 teaspoons sea salt

½ cup (50 g) grated parmesan

1 cup (250 ml) extra virgin olive oil (EVO oil)

Optional ingredients fresh herbs, chilli, other mustards and anchovies

Place lemon juice, garlic, dijon, sugar, salt and parmesan in a jar or bowl.

Leave for 30 minutes.

Add the EVO oil and shake or whisk like crazy.