Photography by Sarah Tuck
Summer means salads and yours will be dressed for success with this flavour-packed lineup.
Asian Dressing (gf)
¼ cup each fish sauce and lime juice
1 tablespoon water
2 teaspoons brown sugar
1 clove garlic, crushed
1 long red chilli, thinly sliced
Whisk the fish sauce, lime juice, water, brown sugar and garlic together in a bowl then stir in the chilli.
Makes about ½ cup.
Pomegranate Molasses and Sesame Dressing (gf) (v)
3 tablespoons pomegranate molasses
⅓ cup olive oil
¼ teaspoon ground cinnamon
2 teaspoons runny honey
1 teaspoon each sesame
oil, white wine vinegar and sea salt
1 clove garlic, crushed
Whisk all the ingredients together in a bowl to make a thick dressing.
Makes about ½ cup
Smoked Paprika and Orange Dressing (gf) (v)
½ cup olive oil
1 tablespoon red wine vinegar
2 tablespoons orange juice
1 clove garlic, crushed
½ teaspoon ground cumin
1 teaspoon each smoked paprika and sea salt
Whisk all the ingredients together in a bowl.
Makes about ½ cup.
Classic Mustard Vinaigrette (gf) (v)
½ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, crushed
1 teaspoon sea salt
Whisk all the ingredients together in a bowl to make a thick dressing.
Makes about ½ cup.
Basil and Lemon Dressing (gf) (v)
¼ packed cup basil finely grated
zest 1 lemon
2 tablespoons
lemon juice
2 cloves garlic, crushed
1 teaspoon each Dijon mustard,
honey and sea salt
pinch chilli flakes
⅓ cup olive oil
Place all the ingredients in a food processor and blend until smooth.
Makes about ½ cup.
