Tuesday, 1 November 2011

Three Basic Salad Dressings






Classic French dressing

Tastes, piquant, light

Perfect for pot salad, French bean salads

Take salt, black pepper, 2 tablespoons white or red wine vinegar, 6 tablespoons extra virgin olive oil or sunflower oil.

Balsamic dressing


Tastes bittersweet, musky

Perfect for tomato salads, pasta salads

Take salt, black pepper, 1 crushed garlic clove, 2-3 teaspoons balsamic vinegar,
 4 tablespoons extra virgin olive oil.


Honey and mustard dressing


Tastes sweet and sour

Perfect for chicken

Take 1 tsp clear honey, ½ tsp wholegrain mustard, 1 tablespoon cider vinegar, 4 tablespoons extra virgin olive oil, salt, black pepper.

Mix the honey and mustard with the cider vinegar.  Add the olive oil, a spoonful at a time and mix until the dressing thickens.  Season to taste.

These three basic dressing are used on a regular bases in a busy galley.

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