Recently served this salad at a friend's home on Shabbat, we all found ourselves asking for the recipe.
The homemade dressing drives guests back for second servings of greens. Sometimes simple works best!
2 tsp (10ml) dijon or wholegrain mustard
2 tbs (30ml) white wine vinegar
1 tsp (5ml)Â Â salt
pinch of sugar
1/2 (125 ml) olive oil
coursely ground black pepper
Place mustard, vinegar, salt and sugar in bowl, and whisk.
Gently drizzle in olive oil and whisk until dressing emulsifies.
Generously add to a simple salad of mixed greens, cherry tomatoes and diced avocado.
Or get more creative and make this salad the centrepiece of a lunch by adding in parmesan shavings, roasted pine nuts and dried cranberries.
Almost anything will work well with this dressing.
(Issue February 2009)