2 cloves garlic
1 1/2 tbsp Dijon mustard
pepper
juice of 1 lemon
1 tbsp white wine vinegar
300 ml extra virgin olive oil
Crush the garlic to a smooth paste with the aid of a large pinch of salt. Mix the first 5 ingredients in a food processor and slowly add the oil to get a thick emulsion. Adjust seasonings.
A dressing that pulls no punches. Addictive. Keeps well in the fridge.
Source: St Johns Cookbook
