Recipe Olive Oil, White Wine Vinegar and Mustard Salad Dressing

[Ken Natton]

Very simple recipe – no cooking required.

The basis is olive oil – you choose your quality, obviously the higher the quality the nicer the result – and white wine vinegar in the proportions 4 to 1. So four parts olive oil for one part white wine vinegar. To that you add mustard powder. A fairly standard amount to make would be eight tablespoons of olive oil and two tablespoons of white wine vinegar. In that case, about a level teaspoon of mustard powder would be about the right amount. You then mix that in vigorously so the mustard powder is all dissolved and you finish with even, quite thick mixture. To that you add a squeeze of lemon juice, some black pepper and maybe a couple of teaspoons of chopped chives.

Pour over your salad and toss.

 

[Morning Glory]

Do you know it has never occurred to me to use mustard powder in a salad dressing so I will try this! I usually use the standard French dressing type recipe using Dijon with vinegar mixed first then the olive oil mixed in. When it goes right, it forms a thick emulsion.

8 tbsp of oil - that sounds quite a lot to me. Is that for a salad to serve 4?

 

[Cinisajoy]

That sounds fabulous.

 

[Ken Natton]

That sounds fabulous.

I like it. You understand it makes the salad quite sharp and acidic, but that's the way I like it.