Salad dressing - part 3
At last, the salad I sowed a month or so ago is ready for picking. I always grow 'cut and come again' lettuces, as you can pick a few leaves from each plant and then leave it to keep on growing. That way, each crop keeps going for ages so long as it gets plenty of water. In this bowl, I've got Mustard 'Red Frills' and 'Warpath' lettuces, both of which are growing very happily in a wall trough in more or less full shade outside my kitchen. The Red Frills is nice and peppery (though less so than it would be in full sun) while Warpath is my favourite green lettuce - it's fairly crisp for a loose-leaf lettuce and has a really lovely buttery flavour. This week's dressing - no 3 in the series - is light and refreshing, so is perfect for hot days.
Lemon and honey salad dressing
For each serving:
1 tbsp olive oil
1 tbsp lemon juice
half a teaspoon honey
dab of dijon or wholegrain mustard
mint sprig, chopped
Whisk the oil and lemon juice together, then the honey and mustard. Season the leaves, add the mint to them and then dress the salad just before serving
COOKS' PLOT TIP : Don't use extra virgin olive oil for this - it's too strongly flavoured
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