Vinaigrette

If you have a good dressing, you can feed “rabbit food” to most people and they won’t complain. You can make a jar of it and keep it in the press for a good couple of weeks. All you need to do is give it a good shake before you use it.

If I have the time, I’ll make the full jar. If I’m in a hurry I’ll use this magic gadget for maximum mixing power with minimum effort. It’s only brilliant!

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Ingredients:

Celery salt, crushed black pepper, mustard (dijon for me – sometimes the tarragon mustard you can get in some shops), vinegar (any type will do but I’m a red wine, xerez or balsamic type of girl) or lemon juice, shallots, garlic, and whatever fresh herbs you can get your hands on (I’m mad for mint, parsley, dill and chives).

In a bowl, whisk the 1 part mustard, 1 part vinegar and add garlic, finely chopped shallots, celery salt, pepper and let it rest for 15 min (this cooks the garlic and shallots a bit and means it won’t be *too* strong). Once that’s done, just whisk the oil into the mixture and it should emulsify and make quite a thick/ creamy dressing. If it’s too thick for you add a few drops of water to thin it back down.

Chop and mix the fresh herbs in before serving.

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