Try this vinaigrette with a mix of green leaves, snipped chives, shaved fennel and wafty ribbons of zucchini made with a vegetable peeler. It makes an excellent addition to any barbecue feast, or as a side to roast chicken. For some extra punch of flavour you can try rubbing the salad bowl with a cut garlic clove before adding the ingredients. The key is to dress the salad very gently. Clean fingertips are the easiest way to coat the leaves without bruising them.
Makes ¼ cup vinaigrette
- 2 tsp Dijon mustard (can also substitute whole grain mustard)
- 2 tsp red wine vinegar (can also substitute balsamic vinegar or apple cider vinegar)
- 3 tbsp extra virgin olive oil
- 1 tbsp cold water
- Salt and pepper, to taste
Whisk together the mustard and vinegar with a pinch of salt and a few turns of black pepper. Drizzle in the olive oil and water and whisk until you have a smooth emulsion. Alternatively combine in a jar and shake to combine.