Classic French dressing

This is something I learned to make in Paris when I was a teenager, from my penfriend’s mum. It’s easy, quick and has a lovely taste with fresh salads.

Serves:Enough for 4-6 salads; any leftover will keep in the fridge for a couple of weeks, just stir again to ensure properly mixed each time you use it

Time to prepare/cook:Approximately 5 minutes

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🌱 Plant points: ½

Dijon mustard (¼) · black pepper (¼)

Boost it: add a finely chopped shallot (+1), a crushed garlic clove (+¼), or chopped chives or tarragon (+¼ each)

What are plant points? Eating 30+ different plants a week boosts a healthier, more diverse gut.

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Ingredients

• 1 heaped teaspoon of Dijon mustard (important that it is Dijon not other types of mustard)

• 3-4 tablespoons of red wine vinegar (start with 3 then add as you taste)

• 6-8 tablespoons of good olive oil (usually twice as much oil as vinegar, but again start with 6 and taste as you go, since oils will vary in flavour/richness)

• 12 turns of a small pepper mill

• 8 turns of a small salt mill

• Pots & pans needed: I small jug/bowl, teaspoon

Method

• Put the mustard, vinegar, salt and pepper into a small mixing bowl/jug and mix until the ingredients are a smooth, slightly runny paste – use a fork or teaspoon to stir rapidly

• Slowly pour in the oil, continuing to stir so the oil blends in

• Taste and add more oil/vinegar a little at a time – oil if it seems to sharp, vinegar if it seems too oily/bland – keep stirring and tasting until you have a taste you like