Red Cabbage and Zucchini Salad with Herbs, Caper - Cornichon Dressing

While I am not averse to a citrus or Balsamic dressing, I really like a punchy one and this caper - cornichon dressing does not disappoint. It is the perfect foil for the red cabbage and zucchini salad with herbs shown above. Speaking of dressings, I loathe ranch and do not understand its popularity.

Anyway...This salad is easy to compose, both pretty and texturally interesting to eat - a handful of grated red cabbage, topped with half of a zucchini cut into the thinnest rounds possible and then halved into crescent moons, half an avocado, roughly chopped, and a generous handful of fragrant herbs - I used a mix of tarragon and mint leaves, and left them whole so that I could really taste them in each bite, rather than just pick up their notes here and there in the salad.

For the dressing:

1 Tbps capers in brine

1 1/2 Tbsp roughly chopped cornichons

1 Tbsp cornichon brine

Juice from 2 lemons

Grated peel from one lemon

1 clove garlic

1 Tbsp white wine or Champagne vinegar

1/3 cup olive oil

2 tsps ice water

Blitz all of the ingredients in a blender until an emulsified, completely smooth dressing forms.

Taste and adjust to your taste - a splash more vinegar or oil to meet your palate's preferences! Because of the lemon and the capers, I did not feel the need to add salt - you may.

This salad dressing is also delicious drizzled on hard boiled eggs, or as the base of the filling for a fancy egg salad.