Let’s dress it up!
I love salads of all different varieties, one of the things that makes a salad different and interesting apart from using good quality vegetables, is the dressing.One of the first things I remember my father teaching me how to cook actually wasn’t cooking it was making a French vinaigrette.
So today, I thought I’d share with you five of my favourite dressings and some hints to get you on your way.
I know some very accomplished cooks that find making salad dressings quite a challenge, but they really are very easy and take no time at all to enhance your meal!
Dressings facts.
90% of dressings can be made with store cupboard ingredients.
Save honey jars or jam jars wash thoroughly and keep them two mixed dressings in.
Most dressings, if they have a vinegar base can be stored up to 2 weeks in the fridge.
No dressing, takes more than a couple of minutes to make and can make such a difference to your meal!
Simple Israeli dressing
Ingredients
There are no exact measurements for this dressing most people eyeball everything!
However, I’ve tried to give you some measurements
Juice of one lemon
Half a teaspoon of good quality salt
2 tablespoons of extra-virgin olive oil
Method
If you wish to be a purist, you would take a plate of finally chopped vegetables, usually tomatoes, cucumbers, and red peppers.
Pour over the olive oil, sprinkle salt, add the lemon juice and mix it all together.
If you want to be, more British about it put all the ingredients in a jam jar shake them up well and pour over the finally chopped salad vegetables.
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Classic French vinaigrette, (also known as French dressing)
A classic vinaigrette is the foundation for most salad dressings.
ingredients
6 tablespoons of extra-virgin olive oil, it’s always important to use good quality extra-virgin olive oil and to find one that you like the flavour of.
2 tablespoons of apple cider vinegar. I use apple cider because it’s it’s less harsh than other vinegar, and it’s gentle on the stomach, you can however use balsamic vinegar or if you prefer old-fashioned malt vinegar.
1 teaspoon of Dijon mustard. Again if you prefer English mustard use it but Dijon mustard is the right flavour profile for a French dressing.
Half a teaspoon of good quality sea salt
Half a teaspoon of ground black pepper
Half a teaspoon of sugar or honey.
Method
Place all the ingredients together in a jam jar that has a lid that seals the jar correctly.
Place the lid on it.
Shake all the ingredients together until they’re well mixed.
This classic dressing goes well with any kind of vegetables, salad, it keeps in the fridge for up to 2 weeks, just remembered to take it out about 15 minutes before you need to use it and shake it well before using it.
Variations to this dressing, add either mint, parsley or basil to make it a herb dressing, but it won’t last as long in the fridge,
This classic dressing, his ideal over avocados with chopped spring onions, or tomatoes with basil, or a mixed lettuce salad.
Honey mustard dressing
Ingredients
6 tablespoons of extra-virgin olive oil
The juice of one lemon,
Two cloves of garlic crushed
Half a teaspoon of good quality salt
Half a teaspoon of ground black pepper
2 tablespoons of your favourite mustard, it’s better to use a mild whole-grain mustard, if you’re using a sharper mustard, then you need more sweetness.
2 tablespoons of good quality honey.
Method
Place all the ingredients inside a jam jar and shake well till all the ingredients are combined. If the honey is taking longer to combine place the jar in warm water for about a minute then shake again, if you don’t have a jam jar use a small bowl and whisk them together.
This dressing goes really well on a mixed bean salad, a green salad with chicken, or on a pasta salad.
You can also use it as a marinade, for chicken or fish before cooking.
This dressing does not last as long because it has a lemon base.
Green Tahini dressing
Ingredients
2 tablespoons of tahini
Half a teaspoon good quality salt
The juice of a lemon
Two cloves of garlic crushed
6 to 8 tablespoons of cold water
1 teaspoon of date honey optional
Half a cup fresh flat leaf parsley
Method
Place all the ingredients into a bowl, and use a stick blender till everything is a smooth paste, it needs to be the consistency of single cream.
Tahini, can last in the fridge for a week, however it gets thicker the longer it’s in the fridge just add more water whisking well, to get it back to the desired consistency.
This dressing, is delicious with a traditional Israeli salad, any lettuce based salad, or drizzled over baked grilled or fried aubergine.
If you’re trying to increase your protein, this is an ideal salad dressing to use.
Non-dairy mint and dill yoghurt dressing.
Ingredients
150 g of sugar-free plant -based yoghurt
Half a cup of fresh mint washed and chopped
Half a teaspoon of good quality salt
Quarter a cup of fresh dill, chopped
Half a teaspoon of ground black pepper
Half a teaspoon of natural sweetener, like good quality honey, agave, or maple syrup this is optional
1 tablespoon apple cider vinegar
Alternatively, the juice of half a lemon
One clove of garlic crushed optional
Method
Put the yoghurt garlic, if you’re using it, salt and pepper in a bowl and mix well adding in your sweetener of choice, and the vinegar or lemon juice.
Mix well then adding the fresh chopped herbs, combining everything together.
Taste and adjust the seasoning if necessary.
This should be the consistency of double cream.
This dressing will last in the fridge for 24 hours
It’s wonderful poured over peeled and chopped cucumber, with a crisp iceberg, lettuce and chopped apple salad, or if you make it a little thicker, it’s great as a dip with crudities.
I’ve also use this dressing, over baby new potatoes to give a different twist to potato salad.