Try this vinaigrette with a mix of green leaves, snipped chives, shaved fennel and wafty ribbons of zucchini made with a vegetable peeler. It makes an excellent addition to any barbecue feast, or as a side to roast chicken. For some extra punch of flavour you can try rubbing the salad bowl with a cut garlic clove before adding the ingredients. The key is to dress the salad very gently. Clean fingertips are the easiest way to coat the leaves without bruising them.
Makes ΒΌ cup vinaigrette
Ingredients
2 tsp Dijon mustard (can also substitute whole grain mustard)
2 tsp red wine vinegar (can also substitute balsamic vinegar or apple cider vinegar)
3 tbsp extra virgin olive oil
1 tbsp cold water
Salt and pepper, to taste
Method
Whisk together the mustard and vinegar with a pinch of salt and a few turns of black pepper. Drizzle in the olive oil and water and whisk until you have a smooth emulsion. Alternatively combine in a jar and shake to combine.
