Ian McAndrew

Lemon Vinaigrette

Preparation info
    • Difficulty

      Easy

Appears in
A Feast of Fish 2
A Feast of Fish 2

By Ian McAndrew

Published 1999

  • About

This very simple to make vinaigrette has such a clean taste that it will go with any manner of dishes. Perfect for a light dressing for mixed leaf or green salads, fish or even chicken dishes.

Ingredients

  • 2 large lemons
  • 15 g/½ oz fresh dill
  • 1

Method

Zest both of the lemons. Pick the dill leaves and roughly chop, saving the stalks. Cut the zest of one of the lemons into a fine short julienne, place it in a saucepan of cold water, bring to the boil, drain and refresh. Squeeze the lemons and put the juice into a saucepan with the remaining zest, the dill stalks, sugar, peppercorns, star anise, water and olive oil. Add the salt and gently warm