Saturday 12 June 2010
A recipe from Bruno Loubet. Excellent on tomato salads of all kinds (with spring onion and smoked fish, for example, or on a traditional caprese, with basil and mozzarella). Perfect for summer. The quantities given here make a pint of vinaigrette; you can halve them in order not to have too much of the stuff at one time, but I find it keeps well in a bottle in the fridge for at least a couple of weeks - you just have to remember to give the bottle a good shake before use each time.
Ingredients: 3 pinches of sugar; salt & pepper; 100 ml water; 100 ml fresh lemon juice; 300 ml olive oil; 100 ml vegetable oil.
1. Combine the water and lemon juice and dissolve in this mixture the sugar plus three pinches of salt.
2. Add all the remaining ingredients, plus three pinches of pepper. Shake well and pour into a bottle and refrigerate until needed.