Basic vinaigrette, photo credit
We love experimenting with salad dressings.
A simple way to start is with the left over flavoured oils from olives, artichokes, sun-dried tomatoes etc. Save this oil, add the juice a lemon, half a teaspoon of sugar and season to taste. This dressing can be stored in the fridge for a week or two, shake before use. 09/01/2012
Next time, our famous garlic dressing....
Start with the basic flavoured oil dressing. Peel and finely chop, don't crush the garlic. One large clove of garlic makes a fab dressing. The dressing can be whizzed in the food processor if you prefer a smooth, frothy dressing. We love this dressing on a three bean salad. 13/01/2012
What about trying a balsamic dressing next?
This is really easy. Start with fresh extra virgin olive oil, add a dash or of balsamic vinegar (try a small bottle of expensive stuff just for salad dressings). Drizzle over sliced ripe beef tomatoes and mozzarella and serve with warm crusty bread. 14/01/2012
I like a smooth, creamy onion dressing with crispy lettuce and roast chicken. Put the olive oil, lemon juice, sugar, salt, pepper and one onion into the food processor. Whizz it up until smooth. Taste and adjust the seasoning. 19/01/2012
Next time, roquefort dressing with pear salad...
This is very indulgent, especially if you use an expensive white wine vinegar for the base of your dressing. You could just crumble a roquefort on your salad leaves and thin slices of juicy pear, but I prefer to whizz it up. Don't add salt, though. My suggestion is to use the cave aged Roquefort from Waitrose. It's flavour strength 6, great on savoury biscuits but makes a stunning dinner party starter.