Salad Dressings
All the dressings you'll need as salad season approaches! French Vinaigrette, Balsamic, Mayonnaise, Marie Rose Sauce, Blue Cream Cheese and Ranch Dressing!
Ingredients
French vinaigrette dressing
- 150ml veg oil
- 50ml white wine vinegar
- 1 tbsp Dijon mustard
- Splash of water
To serve –
- 100g French beans
- 100g asparagus, blanched and drained
Balsamic Dressing
- 1 tbsp balsamic
- 3 tbsp olive oil
- Salt and pepper
To serve –
- 4 Sliced heritage tomatoes
- 1 ball mozzarella, torn
Mayonnaise
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tsp white wine vinegar
- 200ml vegetable oil
- Salt and pepper
- 1 lemon, juice and zest
To make your mayo in Marie Rose Sauce
- 1 tsp brandy
- Few drops Tabasco
- 1 tsp Worcestershire sauce
- 2 tbsp ketchup
- Salt and pepper
Blue Cream Cheese Dressing
- 1 small bunch parsley, chives and mint finely chopped
- St Agur/soft blue cheese
- Full fat creme fraiche
- Few drops of Tabasco
- Salt and Pepper
Ranch Dressing
- 1 tsp garlic paste
- 1 small onion, chopped finely
- 2 tsp English mustard / Dijon mustard
- Onion salt, pinch
- Garlic salt, pinch
- ½ lemon, juice only
- 250ml buttermilk
- Diced small handful of dill and parsley
Method
French vinaigrette dressing
Whisk everything together and spoon over the vegetables whilst they’re still warm.
Balsamic dressing
Whisk everything together and spoon over the tomatoes and mozzarella.
Mayonnaise
To make the mayo, whisk together the egg yolks, mustard and vinegar. Slowly add the oil in a drizzle, whiskingcontinuously, until it’s thick. Then, add the lemon juice and zest, and whisk again.
Marie Rose Sauce
Mix all of the Marie Rose additional ingredients into the mayo to make the Marie Rose sauce.
Blue Cream Cheese Dressing
Whisk all the ingredients together, and serve on top of chicory.
Ranch dressing
Whisk all ingredients together, and serve on top of lettuce.
Ingredients
French vinaigrette dressing
- 150ml veg oil
- 50ml white wine vinegar
- 1 tbsp Dijon mustard
- Splash of water
To serve –
- 100g French beans
- 100g asparagus, blanched and drained
Balsamic Dressing
- 1 tbsp balsamic
- 3 tbsp olive oil
- Salt and pepper
To serve –
- 4 Sliced heritage tomatoes
- 1 ball mozzarella, torn
Mayonnaise
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tsp white wine vinegar
- 200ml vegetable oil
- Salt and pepper
- 1 lemon, juice and zest
To make your mayo in Marie Rose Sauce
- 1 tsp brandy
- Few drops Tabasco
- 1 tsp Worcestershire sauce
- 2 tbsp ketchup
- Salt and pepper
Blue Cream Cheese Dressing
- 1 small bunch parsley, chives and mint finely chopped
- St Agur/soft blue cheese
- Full fat creme fraiche
- Few drops of Tabasco
- Salt and Pepper
Ranch Dressing
- 1 tsp garlic paste
- 1 small onion, chopped finely
- 2 tsp English mustard / Dijon mustard
- Onion salt, pinch
- Garlic salt, pinch
- ½ lemon, juice only
- 250ml buttermilk
- Diced small handful of dill and parsley
Method
French vinaigrette dressing
Whisk everything together and spoon over the vegetables whilst they’re still warm.
Balsamic dressing
Whisk everything together and spoon over the tomatoes and mozzarella.
Mayonnaise
To make the mayo, whisk together the egg yolks, mustard and vinegar. Slowly add the oil in a drizzle, whiskingcontinuously, until it’s thick. Then, add the lemon juice and zest, and whisk again.
Marie Rose Sauce
Mix all of the Marie Rose additional ingredients into the mayo to make the Marie Rose sauce.
Blue Cream Cheese Dressing
Whisk all the ingredients together, and serve on top of chicory.
Ranch dressing
Whisk all ingredients together, and serve on top of lettuce.
