A sim­ple vi­nai­grette for a salad


Gourmet Traveller (Australia) - - Quick Meals -

If clothes make the man, the dress­ing makes the salad. And a well-dressed salad can make the meal. This vi­nai­grette keeps it sim­ple with onion for sweet­ness and mus­tard for body. The re­sult? A ver­sa­tile dress­ing good for any oc­ca­sion.

1 but­ter let­tuce, leaves sep­a­rated, larger ones torn 1 wit­lof, leaves sep­a­rated 6 radishes, thinly sliced SHAL­LOT-MUS­TARD DRESS­ING 125 ml (½ cup) ex­tra-vir­gin

olive oil

2 tbsp red wine vine­gar

1 tsp Di­jon mus­tard

2 small golden shal­lots,

finely chopped 1 For shal­lot-mus­tard dress­ing, whisk in­gre­di­ents in a bowl un­til well com­bined. Season to taste.

2 Ar­range let­tuce and wit­lof on a plate with radish and pour over dress­ing to serve.

The ba­sic rule for vi­nai­grette is three parts oil to one part vine­gar, from there it’s sim­ply a mat­ter of taste.

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