Lemon thyme vinaigrette
Use with green and vegetable saleds, chicken, beef or seafood salads
Equipment
- small mixing bowl
Ingredients
- 60 ml Cold Pressed Olive Oil
- 30 ml Lemon juice
- 5 grams Dijon Mustard
- 4 Lemon segments peel and pith removed
- Salt and Pepper to taste
- 1 pinch Sugar
- 2 grams Lemon Rind grated
- 2 grams Fresh Lemon Thyme leaves chopped
Instructions
- Combine olive oil, lemon juice and mustard in a bowl.
- Beat vigorously with a whisk.
- Chop lemon segments coursely; whisk into vingaigrette.
- Season to taste with salt, pepper and sugar.
- Stit in lemon peel and lemon thyme.
