If you're any kind of tricky eater, you'll probably know that things that come in jars can often be a label-reading minefield.
It's summer here in Australia right now and I don't know about you but I do love myself a great big salad in summer. I used to claim to hate salad dressing but it turns out I just can't bear the taste of vinegar which is one of the main ingredients of most dressings. It turns out, though, you can pretty trivially make your own dressing and just leave out or substitute anything you don't like or can't tolerate!
If you're already an expert on salad dressing, feel free to skip this one.
I tend to mix my ingredients in a small bowl and then use a whisk, or you can use an old vegemite jar (or similar) and then shake it up.
1 part oil - my favourites are extra virgin olive oil, avocado oil or sesame oil
1 part acid - I tend to use lemon and/or lime juice, but vinegar works brilliantly if you like it. A nice balsamic seems to work if you like that sort of thing
Lots of Salt & Pepper!
Your quantities will depend on how much salad you have to cover, and how damp you like it. I like my salad to be positively drenched, myself.
Once you've got your basic dressing down pat you can start getting more adventurous. Try adding pomegranate juice, orange or apple juice, tahini, crushed nuts or seeds, or vary the proportions of oil and acid. Delicious!
And if you're a super tricky eater you can pare it down even further - you don't need to go without entirely.
A swig of olive oil, a spoonful of lemon juice or just a shake of salt or pepper can make all the difference to what might otherwise be just a big pile of leaves.
Coming Soon: Making salads that aren't just a big pile of leaves.
No comments:
Post a Comment