You know summer is here when all you want to do is eat food that doesn't require cooking! And that usually means salad. Here's a selection of dressings I've made over the years both for a simple green salad or something more adventurous.
To make your dressing, all you do is put all the ingredients into an empty jam jar, put the lid on tightly and shake. Then dress your salad, and if you have any left over, keep it in the fridge for the next time.
Vinaigrette
An easy salad dressing for summer is something that has become known as French dressing. In France, it is called 'vinaigrette' and is traditionally made with oil, wine vinegar, and Dijon mustard.
A simple rule of thumb for a vinaigrette is 1 part vinegar to 3 or 4 parts oil - the quantities will depend on the sort of vinegar you use. The rest is up to you.
And also from my mother's recipe book is this French dressing recipe which includes lemon juice and freshly chopped herbs.
Balsamic vinegar and basil dressing
One of my 'go to' dressings for a simple tomato salad.
2 tbsp balsamic vinegar
5 tbsp extra virgin olive oil
a handful of fresh basil, chopped
sea salt and freshly ground black pepper
See also my tomato and basil salad for an English mustard alternative.
Thai dressing
This is perfect for a Thai salad made with a combination of crunchy vegetables - peppers, Chinese or red cabbage, spring onions, beansprouts, sugar snap peas etc. Add a sprinkling of freshly chopped herbs for extra flavour - parsley, coriander, basil or chives. You could also elevate it with some cooked chicken and a sprinkling of cashew nuts.
4 tbsp lime juice
4 tbsp extra virgin olive oil
1 tbsp light soy sauce
a pinch of brown sugar
a small piece of fresh ginger, peeled and grated
small clove of garlic, chopped
1 fresh red chilli, deseeded and chopped
a handful of coriander, chopped
Lemon dressing
A light and summery dressing for a mixed leaf salad, something my father used to call 'Honeymoon salad' - lettuce alone! Here, I use lemon juice instead of vinegar.
2 tbsp lemon juice
5 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
You could also add some flat leaf parsley, fresh oregano or basil.
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