Well I thinks it’s perfect, and I was taught this version by a proper chef when I cooked in a restaurant in the King Road in Chelsea during my art school holidays. I have always made it the same way ever since as I think its bang on and my friend Babs thinks it’s the best vinaigrette she’s ever tasted and wanted the recipe, so here it is Babs….One of the reasons why I think it’s so delicious is because it’s got English mustard in it instead of French, and it’s the right balance of flavours, sweet and piquant. You can’t necessarily identify it, but English mustard gives it the best flavour. Great with sliced tomatoes, lightly steamed broccoli or any of your favourite salad ingredients.
For one medium sized salad, double everything for a large one.
1/2 clove garlic
1/4 teaspoon of English mustard
2 tablespoons olive oil
1 tablespoon vinegar
1/2 teaspoon of maple syrup
Salt and pepper to taste
1 tablespoon of water
Crush the garlic into a small bowl.
Then add the mustard, the vinegar, the salt and pepper and the water and whisk till the salt is completely dissolved.
Whisk in the olive oil and it’s good to go…
lastly… I make this in a larger quantity (triple or quadruple the amount in the recipe) and I keep the vinaigrette in an air tight jar in a dark cupboard till I need it , so it’s one less thing to do when making a salad in the future. This salad dressing is delicious with practically any salad vegetable, you can finely shred cabbage and steep it in this vinaigrette with some sultanas and you have a very healthy and delicious version, but it’s also perfect with just a plain lettuce with maybe a hand full of chopped walnuts on top.