Memories of blue winter skies visiting the citrus-laden hills of Provence return when I make this sweet and sharp dressing to serve with steamed fresh artichokes. The simple herbal counterpoint of fresh chives and mint from my potager make this a ‘French Kitchen’ spring favorite.

Ingredients

• 1 finely minced shallot, about 1 tablespoon
• Juice of ½ lemon, about 2 tablespoons
• Juice of ½ orange, about 2 tablespoons
• 1 tablespoon of finely chopped herbs: fresh chives & mint
• A pinch of sea salt and freshly ground black pepper, to taste
• 5 tablespoons neutral-flavored oil (colza, sunflower or corn oil)

Procedure

1. In a small bowl, macerate the minced shallot in the lemon and orange juice.
2. Add the chopped herbs, salt and pepper. Then whisk the oil into the aromatic citrus mixture in small amounts, emulsifying the dressing into a silken texture.
3. Adjust the salt and pepper as needed, and serve on the side with the warm cooked artichokes.

Reprinted with permission from Kate Hill.