Ever slice open an avocado to use in a salad and think …. yuck … half of this is disgusting???? That happened to me this week when I really had a craving to add creamy avocado to my salad. After fuming for a moment I decided to turn it into a dressing. I know I always say to taste taste taste – but it is really important to do that with this dressing – you really want it to pack a punch of flavour into a mouthful. By the time you dilute it with all your salad ingredients you still need to get all that avocado party going on.
In a mortar and pestle combine:
grainy dijon mustard (1 tsp)
1/4 tsp salt
1/4 tsp pepper
1 tbsp red wine vinegar
1 tbsp lime juice
Grind well until it is all creamy and bright – slowly drizzle in about 1/3 cup good quality olive oil and continue until it is all smooth. (Yes, sure – you could do this in a blender, or a bullet, or just in a bowl)
Taste and adjust for seasonings. If you like it a bit spicy, add a few chili flakes. If you like garlic, add a garlic clove before you really start grinding it with the mortar and pestle. You get the idea – add stuff you really like. And – yes, that is a glass of wine in this photo – everything I make tastes better when I cook with wine!