I always know Summer is coming by the amount of vinegar and oil being added much more regularly to my shopping basket. The minute the weather picks up and the new produce comes into season, I gorge on fresh vegetables and have a constant rotation of simple dressings that add flavour and interest.
With that in mind, I thought I'd share some of my go to recipes and a few tips for getting great results in a quick and simple way. Keeping the cupboards stocked with a few basics means you can knock together a healthy and tasty dish in just a few minutes.
Tips for easy, yummy dressings:
Jars- I keep pesto jars, jam jars and spice jars with screw on lids. That way I can pop my ingredients in, screw on the lid and give it all a vigorous shake. It's really quick, not at all messy and any leftovers can be popped in the fridge for the rest of the week.
Ratios- The rule of thumb here is 3 parts oil to one part acid. You can mix things up by adding herbs, mustard or garlic but this basic ratio will yield a good dressing every time.
Oil- I like to use cold pressed Olive Oil or at a push, extra virgin oil. I do use some of the nut oils like sesame from time to time but I don't think you can really go wrong with Olive Oil.
Acid- Vinegar (balsamic, red wine, cider, white wine) or lemon fall into this category. I have been known to use limes but that pushes us into the fancy pants dressing range and that's a conversation for another day.
Crush- When adding garlic or shallots, I like to use the flat of my knife to smash them along with a little sea salt. This helps grind them up and break them down further so you don't get that blast of onion or garlic that leaves you breathing your salad over people for the rest of the day.
Mellow- If you are adding onion or garlic, try to allow 20 minutes for the garlic or onion to sit in the oil. This softens and mellows it a bit, infusing into the oil.
Timing- Always try to add dressing right before you serve to avoid soggy greens.
My go to recipes:
Jamie Oliver's Yoghurt Dressing- This one is perfect for that creamy dressing craving you have and a healthier option too. My addiction to sharp, unsweetened live full fat yoghut pays off here. Delicious.
Whole Food's Simple Vinaigrette- I love this one for a more complex dressing over just oil and vinegar. I keep a range of herbs in a tin bath in the garden and just snip a handful of what I feel like that day. Basil with griddled asparagus and halloumi is a must!
Simple Lemon Vinaigrette- Summer is here so it's time to stock up on about a million lemons. Trust me on this tip, nothing bad every came of too many lemons (see this post on lemon and lime curd if you don't believe me!)
Chinese Grandma's Balsamic Vinaigrette- I love the taste of honey with the kick from mustard on this one. This is probably my go to on any given day. Balsamic vinegar just lifts vegetables to a whole new level!
So now the real question is, what salads and vegetables are you currently gorging on? I feel a trip to the farmer's market coming on!