lemon and dill vinaigrette

This is a quick and simple salad dressing which is really versatile. Swap the dill for another herb, like basil or cilantro. Swap the lemon for lime or vinegar to switch the ethnic flavour. Just dont forget the anchovy!

roughly chop the garlic and sprinkle the salt over it. Grind into a paste with the flat blade of a knife or in a mortar and pestle.

add the anchovy and work into a paste.

transfer  to a measuring jug, add the lemon juice, wine and mustard. mix.

pour in enough olive oil...sensational olive oil...to double the volume and whisk to emulsify.

taste: add more vinegar or oil to temper the tang, then add salt, some cracked pepper or a pinch of sugar if needed.

add the chopped dill and whisk again. allow to sit for a spell so the flavours swell.