It is kind of critical in these rare, balmy moments to get that dressing right and that doesn’t just apply to the salad. Hence, in this blissful wave of heat I thought it time to share one that I adore and consume a lot of at home. That said, I am very open-minded to the simple approach of a good splash of olive oil, vinegar, salt and pepper, it does work wonders. However, this dressing doesn’t just elevate a salad, it transforms it. Being a larder bore the beauty of this little number is that once it is in your repertoire you won’t look back – it is easy, foolproof and seriously good, what’s more it goes with any salad combination.
Dijon and Yogurt Dressing
- 3 tablespoons of good olive oil
- 1 tablespoon of white wine vinegar
- 1 tablespoon of natural yoghurt
- 1 teaspoon of Dijon mustard
- 1 teaspoon of runny honey
- salt and freshly ground black pepper
Whisk the mustard and honey together until combined and then very slowly whisk in all the olive oil – it will become very thick and almost mayonnaise like – don’t fret though as the addition of vinegar will loosen the dressing – then add the yogurt and whisk again, followed by a pinch of salt and grind of pepper.
If the dressing is too thick loosen it off with either a little cold water whisked in slowly or a little lemon juice. Serve over salad immediately. This dressing will split if left – just whisk again and it will come back together.
Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas!