Weeknight
Honey-mustard lemon vinaigrette
Sweet, sharp and mellow all at once — the one that converts people who say they don't like salad.
5 minMakes about 180mlCass's rating
Wholegrain mustard for texture, Dijon for the emulsion. Use both.
Method
- 01
Put everything except the oil into a clean screw-top jar and shake to dissolve the salt.
- 02
Add the oil, seal tightly and shake hard for 20–30 seconds until thick and emulsified.
- 03
Taste on a leaf, not a spoon. Adjust salt, acid or sweetness, then shake again before dressing.
Keep cooking
