Summer’s star dish can take as many forms as your imagination allows. A sprinkling of nuts and dried fruit aside, it’s the dressing that can make all the difference
Fresh, healthy, and pretty to look at, salads are wonderfully versatile as a main or a side. As well as delicious helpings of vegetables you can add anything from tuna, cheese, mushrooms, asparagus, figs, to flax or chia seeds, and still have room for getting creative with the dressing. There are so many to choose from and you can make up your own.
- ¼ cup olive oil
- 1 squeezed lemon
- ½ teaspoon oregano
- ½ teaspoon salt
Mix the salt, oregano, lemon and a little oil in a bowl. Mix well as you add the rest of the oil. Pour over the salad and serve immediately.
Strawberry balsamic vinaigrette
- 1 kg strawberries
- 1 tsp sugar or sweetener (optional)
- 1 pinch of salt/pepper
- 1 or 2 tablespoons water
- 2 tablespoons olive oil
- ½ tablespoon balsamic vinegar
- 1 tablespoon poppy seed vinegar
Wash and halve the strawberries and place in a pan on a medium heat with the sugar, salt and water. Cook until they soften and release their juices. Mash, sieve and allow to cool. Mix with the oil, balsamic vinegar and seeds. Season with salt and pepper.
Blue cheese dressing
- 2 cloves garlic
- 6 tablespoons mayonnaise
- 3 tablespoons mustard
- 6 tablespoons yoghurt
- 6 tablespoons red wine vinegar
- ½ cup olive oil
- 200 g. blue cheese
Mix the chopped garlic, mayonnaise, mustard and yogurt in a bowl. Stir well, then add the vinegar and oil and whisk until creamy. Add the cheese in small chunks.
- 2 tablespoons mustard
- 3 to 4 tablespoons canola oil
- 1 tablespoon honey
- 1-½ teaspoons apple cider vinegar
- ½ clove garlic, finely chopped
- Pinch of salt
Place everything together in a bowl and mix until well blended. Dress the salad.
- ¼ tablespoon mayonnaise
- ½ tablespoon sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 1 teaspoon mustard
Whisk and mix well in a bowl. Allow to stand for a few minutes before drizzling over the salad.