As I so frequently mention, my mother is a brilliant cook. She has a tenacious memory for food facts & ingredients, collects cookbooks voraciously which she reads in bed at night, can cook any style of food (she prepped & cooked a fully authentic Chinese buffet for 120 people for my 21st) and taught me not to be scared in a kitchen.

Most of the day to day recipes that I carry in my head have been inherited from her. Altho when I say recipe I don’t mean lists or weights as neither she nor I cook our classic repertoire by rote but more by feel and informed guesswork. This makes writing down recipes a chore as I rarely have a clue to the exact proportions of any recipe’s ingredient that I use from day to day. (Bar pastry, breads & cakes of course.)

At the weekend I made a tomato & mozzarella salad for our all-American steak & baked potato supper. The obvious dressing was my mother’s basil & Dijon mustard vinaigrette which can only be made in a food processor. It goes something like this:

a slug of extra virgin olive oil
a slug of vegetable oil (purists may wince but if yr good olive oil is very fruity or grassy then cutting it with a neutral oil stops it catching at the back of the throat)
2 tsps of Dijon mustard
a splash of Balsamic vinegar
a good pinch of Maldon salt & freshly ground black papper
a bunch of basil leaves, de stemmed.

Shove it all in a Magimix or similar and blend till all the ingredients are incorporated.

The mustard & oil will emulsify, so you get a lovely beige coloured, thick dressing flecked with green basil.

If it’s too thick add more oil.
Correct seasoning.
Pour over a dish of sliced tomatoes & mozzarella. Avocado would be good too.

Tomato & mozzarella salad with basil & Dijon mustard dressing

Related Posts Plugin for WordPress, Blogger...

You May Also Like



Yum! It's my favourite salad!!


going now thanks!


Fantastic dressing and beautiful salad. That's one of my fave dinners – with the avocado!


I love this salad! I've never tried it with mustard, though. Good idea for next time…


mm gimme. i don't stick to weights and measures either- I'm much more of a free slug of this and that gal. I cook a bit like Keith Floyd in fact!


I definitely just emailed this recipe to my bf. Sounds delish.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.