dressings
oils for dipping, dressings and marinades:
extra-virgin olive oil, or flax, grape-seed, sesame, toasted sesame or walnut
so simple and so perfect for a mixed leaf salad serving 4-6 people
combine
six.5 tablespoons (100ml) ml best olive oil
1.3 tablespoons (20ml) white wine vinegar
a pinch of freshly ground pepper and salt
in a salad bowl then whisk to make the vinaigrette -
add a lightly crush garlic clove too, if you're in the mood!
then just place the salad servers in the dressing and add the leaves and gently toss the leaves with your very own home made vinaigrette.
a mustard vinaigrette
delicious for a simple green leaf salad serving 4-6 people
place
1/4 teaspoon sugar
1 teaspoon Dijon mustard
1 tablespoon (15ml) wine or cider vinegar
3 tablespoons (45ml) best olive oil
a pinch of Maldon salt
freshly ground black pepper
in a salad bowl, mix the mustard,sugar and vinegar of your choice to a paste, beat in the oil to make a thick sauce, then season lightly with salt and freshly ground pepper and dress your salad as above.
for both dressing, you can of course change the proportions of oil to vinegar,it really depends on your choice of vinegar, mustard,and your flavour buds! (having spent some fun time looking thru my cookery books and cuttings, many food writers recommend a 1-to-5 or 1-to-6 ratio).
have you tried using black garlic? chopped for sprinkling over
salads, pasta dishes, into sandwiches or onto fish, or maybe make a
black garlic paste and combine with cold pressed olive oil, olives,
capers, balsamic vinegar, mixed herbs and pepper to make a tasty
marinade or dressing (more details on its twice immune-boosting
antioxidant content of its paler counterpart just click http://www.variationsonalifestyle.co.uk/view/510/garlic-)