Perfectly Dressed Salads by Louise Pickford

Author:Louise Pickford
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-03-25T00:00:00+00:00

Three citrus

Combining three different citrus fruits in the one dressing is inspired and the addition of the grated zest deepens the intensity of the citrus flavour. You can either make your own lemon-flavoured oil (see page 65) or buy one from a specialist food store. Alternatively, this dressing is also good with a plain extra virgin olive oil.

grated zest and freshly squeezed juice of ½ lemon

grated zest and freshly squeezed juice of ½ lime

grated zest and freshly squeezed juice of ½ orange

1 teaspoon whole grain mustard

1–2 teaspoons soft brown sugar

5 tablespoons lemon-infused oil

salt and freshly ground black pepper

MAKES 150 ML/⅔ CUP

Scrub the fruit well before grating the zest into a bowl. Add the juice of all three fruits and stir in the mustard, sugar and salt and pepper until the sugar is dissolved. Whisk in the oil until combined, adjust the seasoning and serve.

This dressing is fabulous drizzled over a shaved fennel, lobster or prawn/shrimp and chervil salad with a few segments of orange.

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