Lemon is the culinary equivelant of the
little black dress. Its sharp simplicity is almost audacious as it tingles
tartly. It fits all sizes and works no matter what you’ve accessorised it with
and on almost every occasion. Whilst pulses, potatoes, preserves and curds are
all helped by its liveliness, meats such as chicken and lamb (as well as any
thing pesce) are surely better tempered by a gentle marinade. But if you just
add some sugar or honey you have the basis of a cake or pudding suitable for
any palate.
The first thing I ever learned to prepare, this simple salad dressing can be tarted up however you like, although some prefer it super simple.
Take the juice of a lemon and add very good extra virgin olive oil – at least the same amount as lemon. Season, shake (or whisk) and you’re zipped up and ready for action.
Do taste before you dress though, for if the lemon prooves too tarty, you can add a teeny bit of sugar to mellow things out a bit.
Try adding some chopped shallots, garlic or
herbs or stirring in a teaspoon of mustard into the lemon until you have a
viscous texture before stirring in the oil.
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