We chat summer salads with Lucinda Bennett on Breakfast Food. Check out Lucinda's vinaigrette inspired by Via Carota (by Lucinda Bennett @still__life__with)
1/4 cup red wine or sherry vinegar (or whatever vinegar you have, adjust to taste)
3/4 cup extra virgin olive oil, best possible
About a tablespoon of warm water (this is the magic ingredient)
A small shallot or some red onion, very finely chopped
A small garlic clove, finely grated
Some fresh thyme if you have it
About a teaspoon honey, maple syrup or sugar
Big tablespoon Dijon mustard and a big tablespoon whole grain mustard (or 2 of whichever one you have)
Good amount of black pepper
Salt to taste
Method:
Add all ingredients to a jar and close the lid firmly before you shake to emulsify. Let sit to thicken further while you make your salad. My favourite standard combination is chopped cos lettuce, finely sliced red onion, fennel, cucumber and radish. Use your hands to gently toss salad so that each leaf is coated.
All ingredients can be substituted or left out if you don’t have them - make the dressing work for you, not you for it!
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