Saturday 29 April 2017

Salad Dressings

Donal Skehan

Incredibly easy, giving maximum taste, these will have you wondering why you didn't make your own salad dressings before. For each one, simply whisk the ingredients together, pop them in a clean jar, screw on the lid and shake well to combine.

Feel free to experiment with the flavours, but try to stick to the golden rule of one-part acidity (ie lemon or vinegar) to three parts oil, which helps give a balanced taste. Always dress a salad at the very last minute or the leaves tend to wilt -- you want them at their freshest and brightest.

Keep the dressings in the fridge and use within three to four days. Each dressing is vegetarian and serves four to six.

Creamy Chive Dressing

3 tbsps extra-virgin olive oil

1 tbsp crème fraîche

Juice of ½ lemon

A generous pinch of sea salt and freshly ground black pepper

A good handful of chives, finely chopped

Asian Dressing

3 tbsps sunflower oil

1 tbsp dark soy sauce

2 garlic cloves, peeled and finely chopped

1 thumb-sized piece of fresh root ginger, peeled and finely chopped

2 tsps honey

Juice of 1 lime

French Mustard Dressing

1 garlic clove, peeled and finely chopped

1 tsp Dijon mustard

1 tbsp white wine vinegar

1 tbsp lemon juice

3 tbsps extra-virgin olive oil

A generous pinch of sea salt and freshly ground black pepper

Herby Balsamic Dressing

1 garlic clove, peeled and finely chopped

A good handful each of fresh rosemary, thyme and basil, finely chopped, plus a couple of large rosemary sprigs

1 tsp honey

1 tbsp balsamic vinegar

3 tbsps extra-virgin olive oil

A generous pinch of sea salt and freshly ground black pepper

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