My 6 Favourite Salad Dressings

Uncategorized Aug 17, 2017

The Art of Creating the Perfect Salad Dressing

 

The most important thing about a good salad dressing is that you love it. And, obviously, everybody has a different taste. So, use the recipes below as a guideline. There are five flavours we work with in the raw kitchen (well any kitchen really): Sweet, salty, sour, bitter and astringent. Bitter and astringent aren’t that important in dressing, unless you really love those flavours – in which case try the avocado dressing  with dandelion instead of basil.  But sweet, salty and sour are.

Make the dressing according to the recipe, using the smaller amount wherever there are two options for the quantity. Then taste it! If you don’t like it, ask yourself, what would make it nicer? More salt, more sweet, more sour? Then add the flavour you identified. Sometimes when I create a recipe, I go through several stages of this process of tasting and adjusting until I find the flavour I like best.

 

#1 Lemon Juice and Olive Oil

Juice of half a lemon and a generous amount of extra virgin olive oil per plate.

 

That’s it. Honestly it’s what I use most nights. Having said that, my husband and I have developed our tastebuds to be pretty attuned to raw food. This means that I find vegetables without anything incredibly tasty (as long as they are good quality and organic!). Therefore, most days, I just squeeze the lemon straight onto the salad and add the olive oil. Additional flavours then may come from spicy seeds or marinated mushrooms (recipes in my book Food Heroes), olives, capers, or fermented foods such as kimchi and sauerkraut.

 

#2 Creamy Fennel Dressing (serves 2-3 plates)

65g (1/2 cup) pine kernels
1 bunch fresh fennel greens (or dill)
juice of half a lemon
60ml (1/4 cup) filtered water
2 tablespoons extra virgin olive oil
¼ -1/2 teaspoon sea salt
freshly ground black pepper
Place all ingredients into a blender and blend until creamy.

 

#3 Avocado Basil Dressing (serves 2-3 plates)

1 ripe avocado
1 handful fresh basil
juice of 1/2 lime
120ml (1/2 cup) filtered water
¼-1/2 teaspoon sea salt
freshly ground black pepper
Place all ingredients into a blender and blend until smooth. Also delicious as a dip with vegetable crudity or raw crackers, The  Sweet Turmeric Corn Chips, for example.

 

#4 Creamy Tomato Dressing (serves 2-4 plates)

2 medium tomatoes, chopped
small handful cashew nuts
1 tablespoon balsamic vinegar
1 date (optional, depending on sweetness of tomatoes)
¼-1/2 teaspoon sea salt
2 tablespoons chopped mixed herbs (thyme, oregano, basil
Place all ingredients except herbs into a blender and blend until smooth. Add the herbs and pulse a couple of times.

 

#5 Tahini Ginger Dressing

 

3 tablespoons light Tahini
60ml (1/4 cup) filered water
1-2 tablespoon cider vinegar
1 tablespoon toasted sesame oil
1 tablespoon Tamari (wheat free soya sauce)
1” piece fresh ginger, grated
1-2 teaspoons coconut sugar
½ teaspoon ground cumin
Blend all ingredients until smooth

 

#6 Herbed Garlic Yoghurt Dressing

120ml (1/2 cup) Cashew yoghurt (recipe in Food Heroes)
2 tablespoon freshly chopped herbs (any single herb or combination of 2-4 different herbs)
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1 teaspoon coconut or Palmyra palm sugar
Dissolve the sugar in the lemon just, then add all other ingredients and mix well.

 

Final Words on Salad Dressings

 

There you go, my six favourite salad dressings. Remember to taste and adjust. And also experiment with other ingredients. So, for example, in the Herbed Garlic Yoghurt Dressing you could leave out the garlic and just add chives. Or leave out the herbs and add curry poweder, for something completely different.

Dressings are your chance to go wild with your recipe experiments, so go for it and enjoy!

 

Why not share your favourite salad dressing in the comments below?

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