I want a salad

But I can’t have one until I make some of this.

Swiss “French Dressing”

• 1 tablespoon salt
• Grind or two of fresh black pepper
• 1 tablespoon mustard (ideally a smooth brown one, but sharp yellow is OK too)
• 10 fluid ounces / sort of 275ml  olive oil
• 1 tablespoon sugar
• 3 1/2 fluid ounces  / sort of 100ml vinegar
• 1 egg or 2 tablespoons cream
• Small amount of stock or water

Blend together all the ingredients except the stock or water in a blender or food processor (or use a stick mixer in a narrow mixing vessel) until quite smooth. Add enough stock or water to give a lightly coating consistency.

Put in an airtight bottle or screwtop jar — something you can shake before using. Keep in the fridge. Use within three to four days.

(from Sue Style’s A Taste of Switzerland)

Yum.  And now to find a harmless iceberg lettuce to behead.