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.
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!