For company
Herb and citrus vinaigrette
Orange, lemon and a fistful of soft herbs — made for fennel, avocado and anything from the sea.
10 minMakes about 200mlCass's rating
Zest before you juice. The zest carries the perfume; the juice only carries the acid.
Method
- 01
Whisk the citrus zests and juices with the mustard, honey, salt and pepper until the honey dissolves.
- 02
Stream in the olive oil, whisking, until emulsified.
- 03
Stir through the herbs at the last minute so they stay bright and green.
- 04
Spoon over shaved fennel, avocado, grilled fish or a citrus and leaf salad.
Keep cooking
