vinaigrette
THE BASIS for most salad dressings. There are so many different variants, you can let your imagination run wild
ingredients
• MOUNTAIN PRODUCE COLD PRESSED RAPESEED OIL oR SUNFLOWER OIL
• VINEGAR. use your favourite APPLE CIDER VINEGAR, RED OR WHITE WINE VINEGAR, LEMON or ORANGE JUICe
• FLAVOURINGS OF YOUR CHOICE (HONEY, GARLIC, SHALLOTS, MUSTARD, FRESH HERBS AND CHILLI FLAKES ALL WORK WELL
HOW TO MAKE....
​THE THE RATIO between the OIL AND VINEGAR IS REALLY IMPORTANT HERE. YOU SHOULD USE three parts oil to 1 part vinegar. THIS COULD BE 3 TABLESPOONS OF OIL AND 1 TABLESPOON OF VINEGAR Or WHATEVER MEASURE YOU WANT TO USE, BUT THE RATIO MUST STAY THE SAME.
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PUT THE OIL AND vinegar in a bowl OR, EVeN BEtter, a clean JAM JAR.
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ADD YOUR FLAvourings (if you want), go steady, STIR/SHake and taste often, you can always add more!
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ADD Fresh Ground salt and PEPPer to taste
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pour sparingly over fresh and crispy salad leaves, don't be afraid to mix gently with your hands.
HEre are a few variations for you to try:
BALsamic Vinaigrette:
use balsamic vinegar, a touch of something sweet (Honey, sugar or maple syrup work well) and some dijon mustard.
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FRUIT vinaigrette
Use a fruity vinegar and make a basic vinaigrette. put the finished vinaigrette into a Blender with a few handfuls of fruit, raspberries, gooseberries and blackberries work well. Blend AND taste, adding a little more vinegar if required
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Parmesan vinaigrette
USe A Lighter vinegar such as a white wine or white balsamic vinegar for this dressing. IF you are using 3 tablespoons of oil, add 1 and a half tablespoons of finely grated parmesan (Or other similar cheese) add half a teaspoon of dijon mustard. Mix really WELL!
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