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Table of Contents
Hispanic in inspiration, this can dress a warm potato salad, a salad of griddled squid or other fish, broad beans and French beans, or a salad made with chorizo. You can add toasted pine nuts and soaked and drained raisins or currants to make it more sweet-savoury.
Timings
Prep time: 5 minutes, plus cooling time
Cook time: 1 minute
Makes
165ml
Ingredients
- 3 tbsp lemon juice
- ¾ tbsp white balsamic vinegar
- good pinch of saffron threads
- 1½ tsp honey
- 6 tbsp extra-virgin olive oil
Method
- Gently heat the lemon juice, white balsamic and saffron in a very small saucepan for about 1 minute, until you can see the saffron colour the liquid.
- Leave to cool, then whisk in the honey and olive oil and season.
