French Dijon dressing
A classic French vinaigrette was one of the first things my mother taught me to make. We always made a big batch to last the week, and it's a custom I still do to this day. This can be made in any quantity, just remember the 3 part olive oil and 1 part acidic rule. The acidic base can be vinegar or lemon juice or a combination of the two. When we were little I also used to add a touch of honey, but with a good quality olive oil I don't think this is necessary any more, but do add if you prefer.
makes 1 large jar
300ml of good quality extra virgin olive oil
100ml apple cider vinegar
3 teaspoons of Dijon mustard
salt and pepper
- Add the vinegar and mustard to a jar and shake well.
- Add the olive oil and shake again.
- Season with salt and pepper and shake again.
the health boost tip
This is a good basic to master as many of the shop bought salad dressings are laden with hidden sugars and preservatives. There is no need to worry about the fat content of a French dressing. Olive oil contains 75% of its fat in the form of oleic acid, consumption of which has been shown to help with the proper balance of total cholesterol, LDL cholesterol and HDL cholesterol in the body.