Summer heat means salad season. When it is too hot to eat a big meal, salads are the perfect answer.
They do however have a reputation for being a little bit boring. To me an interesting salad always lies in the dressing.
This lemon dressing is nothing but boring. It is bright and fresh with subtle flavours that give it an extra something.
Toss it through a simple leafy salad, or any of your favourites. I personally love it on a salad of cherry tomatoes, avocados and lettuce. The sourness of the lemon is great with the creaminess of avocadoes as well as making the tomatoes taste sweeter.
This salad dressing will keep in the fridge for 2 weeks.
21/2 lemons, juiced
2 teaspoons caster sugar
1 clove garlic, crushed
1 teaspoon Dijon mustard
180ml olive oil
Stir lemon juice, sugar, garlic and mustard together until sugar dissolves, then whisk in both oils and season.
Allow the dressing to stand for 10 minutes at least for the garlic to infuse.
Store in the refrigerator for up to 2 weeks.
Makes 250 ml.