My nutrition clients often ask me what they can dress their salad with, since most off the shelf varieties are packed with added sugar and dubious fats. My stock reply has always been olive oil and lemon juice… Simple, but not exciting. Lately I’ve been inspired to create something with a bit more punch. Step aside, Paul Newman…
SUPER SALAD DRESSING
Here’s my basic recipe which can be altered as you please to create the different flavours and styles you see on the supermarket shelves to match different cuisines. This is not a neutral tasting dressing but it goes particularly well with the Moroccan and Indian flavours that seem to be popular just now.
- 3 tablespoons flax seed oil
- 7 tablespoons extra virgin olive oil
- 1 tablespoon vinegar (sherry is my favourite but you can use any variety except malt)
- 1 tablespoon lecithin (to aid emulsification in the bottle and absorption of the oils in the body)
- 1/2 teaspoon smooth Dijon mustard (or grain mustard if you prefer)
- 1/2 teaspoon pink or black peppercorns
- 1/2 teaspoon turmeric paste*
- 5 mm ‘coin’ of fresh ginger*
- 2 cm cut from a fresh red chilli*
- Salt & pepper to taste
Place all the ingredients into your NutriBullet and whizz until creamy looking – or use a stick blender to do the same job. Pour into a clean bottle and use as you would any other salad dressing. Keep it in the fridge.
For a very simple salad, dress your leaves with a couple of tablespoons of dressing then add fresh herbs, spring onions, nuts and seeds and serve with just about anything.
You can ring the changes anyway you like by exchanging the vinegar and spices for other flavours. Here are some suggestions:
- Italian version: balsamic vinegar, basil and parmesan
- French version: chardonnay vinegar, shallot and tarragon
- Thai version: half and half lime juice & rice vinegar, some coconut oil and avoid the mustard.