Lemon Balm Vinaigrette is a modern British recipe for a classic salad dressing of on olive oil and vinegar base flavoured with finely-shredded lemon balm leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Balm Vinaigrette.
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Ingredients:
3 tbsp light olive oil
1 tsp fresh lemon balm, finely shredded (a chiffonade)
1/8 tsp sea salt
freshly-ground black pepper, to taste
2 tbsp rice wine vinegar
Method:
To maintain the colour and subtle flavour of the lemon balm, this dressing should always be made just before use. Simply combine the ingredients in a screw-top jar and shake vigorously to combine.
Use as a dressing for a greens and cheese salad, for fried fish or for steamed vegetables. Like many citrusy dressings, it goes particularly well with asparagus.
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