Quick and Easy Salad Dressings
Until recently I never bothered to make my own salad dressings. I used to buy bottles of expensive salad dressings, which would sit in the fridge having only been used a few times until they disappeared off to salad dressing heaven in the sky. This seemed like an awful waste of money.
So this summer I started to make a concerted effort to actually start making my own salad dressings. And amazingly I have discovered that actually making a salad dressing is very quick and easy. And even better than that, my own freshly made salad dressings cost next to nothing to make, and taste so much better and fresher. And of course I can adjust the quantities so there is less waste.
The main thing you will need apart from the ingredients is a screw top jar to store the salad dressings in. (An old coffee jar or something similar),
Put 4 table spoons of extra virgin oil, 2 table spoons of vinegar or lemon juice, ½ a teaspoon of sugar and ½ a teaspoon of French mustard or mustard powder into a screw top jar, season with salt and pepper and then shake until well blended.
Shake again before using. The proportion of oil to vinegar can be varied according to personal taste.
This will keep in the fridge for up to two months
Another good dressing is to make is Garlic Soy and Honey Dressing
Put 1 crushed garlic clove. 2 tablespoons of soy sauce, 2 table spoons of honey, 1 table spoon of vinegar and olive oil, season to taste with freshly ground pepper and whisk together thoroughly in a screw top jar.
This can be stored for up to two weeks in the fridge. Again remember to shake the salad dressing well before serving.
Takes a fraction longer but worth the trouble is Chilli Lime Salad Dressing
You will need a ¼ red chilli deseeded and finely chopped, 1 garlic clove crushed, 1cm of fresh root ginger peeled and finely grated, juice of 1 ½
large limes, 50ml (2fl oz) of olive oil, 1 ½ table spoons of light muscovado sugar, 2 table spoons of coriander leaves, 2 table spoons of mint leave. Whisk in a blender or food processor to combine for about 10 seconds and then add the coriander and mint and whisk again just for 5 seconds.
Store in a screw top jar – this salad dressing will keep for up to two days. Remember to shake well before using.