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miscellaneous | basic salad dressing

Makes enough for one small batch

This dressing can be used for all sorts of dishes: for salads, for the tomato salsas or drizzled in cous cous instead of butter. At some point in the week, I usually have one version of this in the fridge. And I use all manner of variations depending on what I'm cooking or what's available in the kitchen! I don't use the same quantities as most recipes suggest for dressing, which is usually 3 parts oil to 1 part vinegar. I actually use much less oil and for me, it works equally as well.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional...

Method...

  1. Put all the ingredients together in a jar and shake well. I often keep the sun dried tomato sauce jars for this reason!
  2. If you can, let it infuse for a while, especially if adding herbs and garlic etc.

Maybe serve with...

Crisp salad, drizzled over sliced tomatoes and mushrooms... the list is endless.

For those able to eat fish ...

Add a dash of Worcester sauce

For those able to eat meat...

Make a potato salad with crispy bacon and spring onion and coat with dressing.

For those who can eat eggs...

My mum's long-standing French friend introduced me to this dish. As a young eight year old girl, it was one of the only things I'd eat when visiting her! Boil a quantity of potatoes, and hard boil an equal amount of eggs. Put the hot potatoes in a bowl and coat in an egg yolk, stirring well to cook the egg. Peel the hard-boiled eggs, chop in half and add to the potatoes and mix in a quantity of this dressing. It's gorgeous hot or cold, especially with French bread.

If you have lemon left, see the mushroom provençal, Moroccan style vegetable tagine, easy salmon croquettes and kipper pates... or just make a gin and tonic!


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