I like to make my dressings in jam jars, because it’s so easy to see what’s going on and you can shake them up easily. With the exception of the yoghurt dressing, they’re all based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it’s always sensible to have a little taste once you’ve shaken it up. If the seasoning is there but you’re finding it a little too acidic, you’ve cracked it, because once the dressing is on the salad leaves it will be perfect.
COOKS IN5 MINUTES
DIFFICULTYSUPER EASY
Ingredients
- FRENCH DRESSING
¼ of a clove of garlic
1 teaspoon Dijon mustard
2 tablespoons white or red wine vinegar
6 tablespoons extra virgin olive oil
- YOGHURT DRESSING
⅓ cup natural yoghurt
2 tablespoons white or red wine vinegar
1 tablespoon extra virgin olive oil
- LEMON DRESSING
6 tablespoons extra virgin olive oil
1 lemon
- BALSAMIC DRESSING
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Method
- FRENCH DRESSING
Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
- YOGHURT DRESSING
Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
- LEMON DRESSING
Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.
- BALSAMIC DRESSING
Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
