Salad Season

I’m inherently lazy in the kitchen myself but every now and then inspiration hits, I’ll be feeling creative, and I make a bit more effort. Luckily no other humans rely on my ability to cook and provide regular meals, all of my nearest and dearest are perfectly capable of cooking themselves.

This week was no different, salads, but I did mix up my own salad dressing. A recipe I picked up online ages ago and tweaked a lot which I call the mustard mint dressing, original, I know. The cups I measure with are American measuring cups bought for me by Robin’s Mum but 1/2 cup = 125ml if you don’t have a set.

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Ingredients
½ Cup Extra Virgin Olive Oil
¼ Cup White Wine Vinegar (or balsamic, whatever needs using…)
2 tablespoons fresh lemon juice
2 tablespoons local honey
2 teaspoons Dijon/French mustard
1/3 cup fresh mint leaves, chopped
½ teaspoon salt
¼ teaspoon pepper

Method
Take a clean jar and add all of the ingredients above into it. Put the lid on the jar firmly and then shake well. Job done. If you don’t use it all just store in the fridge in your jar. All of the ingredients listed above are available at Shaw’s Fruit and Veg shop. Wink. Just saying….

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Serve with salad. Pictured here I served red chicory and rocket, both of which I’m a bit addicted to at the moment.

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Of course if you try this recipe and think you’ve got one better to share (I won’t be surprised) then get in touch and let us know. We’ll share a link to it on our new recipe link page.