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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.

  • PUT THE OIL AND vinegar in a bowl OR, EVeN BEtter, a clean JAM JAR.

  • ADD YOUR FLAvourings (if you want), go steady, STIR/SHake and taste often, you can always add more!

  • ADD Fresh Ground salt and PEPPer to taste

  • 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.

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 

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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