Spring salute!

I used to think Autumn was my favourite season, with its kaleidoscopic backdrop of burnished reds, golds and yellow. But now that Spring is unquestionably here, I'm so entranced by the promise of good times that there's just no dispute. Until September anyway...

It's hard to beat the insistent whisper of buds pushing their way out into the world. Or rosy-cheeked blossom cascading over magnolia and cherry trees. Lighter evenings. Warm sun. Baby lambs frolicking in the green green grass. Barbeques and picnics (sometimes at the same time). The whole world feels happier overnight and we've still got the whole summer stretching luxuriantly in front of us.

So naturally, my thoughts turn to food and what I'm really craving right now is a great salad. Succulent, buttery Baby Cos Lettuce sliced into hearty chunks. Wild rocket or local watercress to break up all that vibrant green with darker leaves and peppery undertones. Milky plaits of buffalo mozzarella. Lightly toasted pine nuts. Oak smoked cherry tomatoes. Such simple ingredients just need a delicious dressing to bring the lot together.

Over the weekend, my tastebuds were crying out for a creamy dressing that wasn't too Heinz Salad Dressing but had a bit more oomph than just a vinaigrette. Enter, the awesomely simple yet-oh-so-tasty Italian Dressing.

Ingredients:

4 egg yolks (reserve the whites for a light omelette or meringues)

4 teaspoons caster sugar

1 pint/600 ml olive oil or walnut oil (or a combination)

4 teaspoons Dijon mustard

200 ml White wine vinegar

juice of 3 lemons

freshly chopped oregano

Salt & pepper

Method:

Whisk egg yolks then add sugar, mustard and seasoning and whisk well to combine.

Gradually add the oil, pouring in whilst whisking to create a smoothly combined, unctious dressing.

Slowly add the vinegar.

Finally squeeze in the lemon juice and the oregano.

Enjoy. I did.