Lemon Mustard Vinaigrette for 2
This is the Campsie house dressing. What follows are guidelines. The proportions are forgiving, and vary according to taste, type of salt, and acidity of lemon or vinegar. Make this a few times, notice what you like and don't, and you will not need measuring tools.
- Mix together about 2 teaspoons good mustard, like Sunflower Sundries Hot Garlic, with 3/4 teaspoon fine salt (or more if coarse), lots of ground black pepper, and 3 scant tablespoons good olive oil. We use Kentucky-based First Fresh 3 Village Blend.
- Whisk whisk. (Or, for good therapy, you could shake these ingredients together in a small, tightly sealed jar.)
- Add 1 tablespoon of lemon juice or mild vinegar (rice, white wine/sherry/champagne, cider).
- Whisk whisk.
- Drop a bit onto a finger. Taste. Adjust until it's slightly salty and slightly sour.
- Add to your salad and enjoy the brightness.
To add even more layers of flavor:
- Rub the salad bowl or plate with a cut garlic clove.
- Use a microplane grater to zest some or all of the exterior lemon peel, straight onto the salad.
- Add 1 teaspoon or more finely chopped shallots, or 1 teaspoon or more of any fresh herb you like. Tarragon, mint and chives are particular Campsie favorites.
- Use a flavored vinegar. We like Stuarto's Fig Balsamic, Grapefruit Balsamic, and 18-Year Aged Traditional Balsamic for variety.