Ingredients
unwaxed lemon
1
good olive oil (taste it first)
8 tbsp
cider vinegar
2 tablespoons
dijon mustard
1/2 tsp
maple syrup (or a pinch of sugar)
1/2 tsp
warm water
1 tbsp
sea salt
1 pinch
Salad dressing is the simplest of cooking, but a jar of a good one in your fridge will improve every single meal you eat. The dressing makes the salad, and it should be a balance: acidity from citrus or vinegar; some fat from oil, dairy or tahini. There should be salt and, for me, a little sweet note is a must. Some umami or interest could come from mustard, parmesan, shallots, garlic or herbs. As oil and vinegar are natural enemies, it helps to have something to bring them together and emulsify your dressing, like mustard or egg yolk.
Dressing should respond to the ingredients in the salad. If overall the ingredients have a sweet note, then amp up the acidity. A good dressing is a ratio between fat/oil and acid (some people use a 3 oil to 1 acid though I prefer a 2 oil to 1 acid as I like things tart). Have this ratio in mind and taste and adjust as you go, and it will be hard to go wrong.
This bright, lemony dressing is the one I make the most. I would swim in it.Â
Serves
8
unwaxed lemon
1
good olive oil (taste it first)
8 tbsp
cider vinegar
2 tablespoons
dijon mustard
1/2 tsp
maple syrup (or a pinch of sugar)
1/2 tsp
warm water
1 tbsp
sea salt
1 pinch
Serves
8
Method
Zest the lemon and add it to a small jar with a tight-fitting lid. Squeeze the lemon juice and add 2 tbsp to the jar.
Add all the other ingredients with a pinch of salt (don't skip the warm water, it gently mellows the dressing). Either put the lid on and shake well or use a fork or whisk to mix the dressing at an angle until it emulsifies.
Taste using some lettuce or other veg from the salad, and add more oil, lemon, vinegar or salt until perfectly balanced on the lettuce. This makes about 130ml of dressing – it will keep in the fridge for up to a week.
Ingredients
unwaxed lemon
1
good olive oil (taste it first)
8 tbsp
cider vinegar
2 tablespoons
dijon mustard
1/2 tsp
maple syrup (or a pinch of sugar)
1/2 tsp
warm water
1 tbsp
sea salt
1 pinch
Method
Zest the lemon and add it to a small jar with a tight-fitting lid. Squeeze the lemon juice and add 2 tbsp to the jar.
Add all the other ingredients with a pinch of salt (don't skip the warm water, it gently mellows the dressing). Either put the lid on and shake well or use a fork or whisk to mix the dressing at an angle until it emulsifies.
Taste using some lettuce or other veg from the salad, and add more oil, lemon, vinegar or salt until perfectly balanced on the lettuce. This makes about 130ml of dressing – it will keep in the fridge for up to a week.
Things you could add:
•
a teaspoon of white miso instead of the saltÂ
•
very finely chopped soft herbsÂ
•
swap lemon for lime
•
½ teaspoon more mustard for punch
•
a grating of parmesan or pecorino instead of the salt
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