This salad sauce recipe by Lois Nel brightens up any salad, paired with Louis Sauvignon Blanc wine.
Ingredients
250ml extra virgin cold-pressed olive oil
30 ml soy sauce
30 ml white wine vinegar
juice of 1 lemon
4 cloves garlic, crushed
15 ml honey
freshly ground black pepper ('a few turns of the mill')
Recipe
Combine all ingredients in a bowl and give it a whizz with a hand-held electric blender. Great on a mix of baby spinach, small ripe tomatoes, Parmesan cheese, and some spring onion.
Makes about 300 ml ('Enough for a few dinners or lunches.')
Wine Pairing
Louis Sauvignon Blanc ('zippy, zappy, zingy, zangy and as frisky as a squirrel, which works well with this.')
Cook’s Tip
'Best made the day before and kept in the fridge.'