Salad Dressings

8 Sep

Salad dressings are all about responding to the raw or freshly cooked ingredients in the bowl and therefore should be open to experiment, these are just a few of the dressings we use most often, to give some ideas to expand on.

Oil & Lemon 
This is the simplest dressing you can make, I like to give it an extra citrus zing with finely grated zest. I would use this combination on freshly cooked spring vegetables such as asparagus simply add it to the pan once the vegetable has been drained and give it a toss around to coat.
6 tbsp Olive Oil
2 tbsp lemon Juice
pinch of ground sea salt

1/2 tsp zest of half lemon, finely grated. (optional)

Balsamic and Garlic 
This is the combination we use most often on our leafy salads. We just add the ingredients directly to the salad, starting with the oil and ending with the vinegar, the salad is then mixed to coat.
Olive oil
One or two cloves of garlic
crushed sea salt
balsamic vinegar
Basic French Vinaigrette Our home made red wine vinegar, which we started 3 years ago became ready this year. It is deep and almost sweet and makes the most delicious dressing. Simply beat the ingredients together.
2 tbsp red wine vinegar
cracked black pepper and crushed sea salt
French mustard to taste
5-8 tbsp Olive Oil 
Honey & Lemon  A nice fresh tasting dressing lovely when a touch of sweetness is needed.
grated zest of half lemon
1/2 tsp honey
juice of 1 lemon
6 tbsp olive oil
salt & pepper
Variations: add 1/2 tsp dijon mustard Mix all the ingredients together.

Orange Dressing This is a very light dressing excellent for freshly boiled beetroot. Add the dressing when the beets are still warm just after being peeled.
 Juice of 2 oranges
 Zest of 1 orange
 large pinch of salt to taste
 Mix the ingredients together until the salt dissolves.

Citrus Dressing
Juice of 1 Orange
Juice of 1 lemon
Olive Oil
orange thyme

Walnut & Mustard Dressing Walnut oil has a distinct flavour and is best teamed with a lightly flavoured acid. It works very well with bitter leaves and salads.
4 tbsp walnut oil
1 tbsp white wine vinegar or white balsamic
Dijon Mustard
 salt & black pepper

Korean Style Dressing Use this dressing on lightly cooked or steamed green vegetables such as spinach, mizuna, mustard green or choy sum.
2 tsp Japanese soy sauce
2 tsp sesame oil
1 clove garlic
2 tsp sesame seeds, toasted

Thai Style salad Dressing This salad dressing has no oil content is great with cucumbers, grated root vegetables, shredded leaves, beansrouts, crisp iceberg lettuce.
 Rice Vinegar or lime juice
 Fish sauce
 Sugar Soy sauce
 Chilli flakes
 Crushed garlic

Nuoc Cham (Vietnamese Dipping Sauce or Salad dressing) This is an intense hot, sour, salty, sweet dressing for use on noodle salads.
1-2 clove garlic, minced
2 to 3 red chillis (Thai bird, cayenne, jalapeño or serrano chile) de-seeded, and minced
10 tbsp hot water
2-4 tbsp sugar
2-4 tbsp fish sauce
2 tbsp fresh lime juice
In a mortar and pestle, pound the garlic and fresh chiles to a paste. (Or mince them together with a knife.) Mix together the garlic, chilli, hot water, sugar, fish sauce and lime juice. Leave to sit for at least 15 min. before using. NB this sauce can be kept in the fridge for about a month. The sauce is put on the table for each person to add to their taste.

Delias Vinaigrette This is Delia Smith’s herby vinaigrette
1 heaped tablespoon roughly chopped fresh coriander leaves
1 heaped tablespoon salted capers, rinsed and drained
grated zest and juice 1 lime
1 tablespoon white wine vinegar
1 clove garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
1 heaped teaspoon wholegrain mustard
2 tablespoons extra virgin olive oil salt and freshly milled black pepper
Mix all the ingredients in a saucepan over a low heat until just warmed through. Serve over grilled meat, fish(tuna), halloumi on a salad bed.

originally posted on Mas du Diable 29/3/2007


2 Responses to “Salad Dressings”

  1. Kate 20/09/2010 at 20:49 #

    What a fabulous selection, Laura! My favourite is fragrant peanut oil (ie not supermarket stuff), verjuice, pepper and sometimes crushed garlic.

  2. Laura 21/09/2010 at 11:11 #

    I love verjus too kate but I only have it in season when the grapes are underripe – do you know how to make a preserved verjus?

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