Creamy Lovage and Mustard Salad Dressing Recipe #253325
I grow this wonderful old fashioned herb in my herb garden, it's one of my favourites - I love it's warm celery-lemon flavour. Lovage was used extensively during the Middle ages - right up to Victorian times - then it somehow fell out of fashion, which is such a shame as it is such a versatile and interesting herb. This is a wonderful creamy salad dressing, which perks up any mundane leaves - I like to serve it with Mache or Lamb's Lettuce and Tomatoes for a simple and yet elegant starter. It also works well with cooked spring vegetables such as peas, baby carrots, new potatoes and young broad beans.
by French Tart
5 min | 5 min prep
SERVES 4
- 3 tablespoons mayonnaise
- 3 tablespoons yogurt
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped lovage, leaves
- salt
- pepper
- Whisk all the ingredients together until well blended and slightly thickened.
- Check seasoning and adjust to taste.
- Serve with mixed salad leaves and tomatoes.
- Also excellent if used with lightly cooked and cooled spring vegetable salads such as peas, baby carrots, new potatoes and young broad beans.
- Store any unused dressing in a bottle or jar in the fridge for up to 2 days.
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5 stars