Dresses: a large salad
I love a good vinaigrette and I’m pretty well known in the family for them. I have a reasonable repertoire, often asking restaurants to share theirs. (Something that has never been denied.)
I’ve said it before, though salad just completes a meal for me.
It mops up meat. It finishes a great pasta. It says we are done, time to decant another red and starting talk of when to plate dessert.
And so when my sister in-law of cookie fame rocked up with this vinaigrette for an Anzac Day lunch earlier this year, I had to ask the restaurant for the recipe which was duly texted the next day.
The key here is the additional zing you get from the fruit. A wonderful freshness that reaches over the traditional vinaigrette underlying it.
A small, though important addition and one that earns it a solid type-up.
Oh, the kids love so make a triple batch and there is salad all week.
Seeds from half a Pomegranate
1 tbsp Dijon mustard
1/4 c olive oil
2 garlic cloves, chopped
Squeeze of lime
Salt and pepper
- Pulse all of the ingredients in a small food processor or blender until complete smooth, adding a small amount of water if the consistency is too thick.
- Serve with green leaves and so forth.