Hispanic in inspiration, this could gown a heat potato salad, a salad of griddled squid or different 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 extra 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 warmth the lemon juice, white balsamic and saffron in a really small saucepan for about 1 minute, till you’ll be able to see the saffron color the liquid.
- Leave to chill, then whisk within the honey and olive oil and season.
https://www.telegraph.co.uk/recipes/0/saffron-dressing-recipe/