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The dressing of a salad is as important as the actual ingredients in the salad, whether it be a simple slaw, charred courgette salad, roasted root vegetables or the kiwi favourite the potato salad! 

Dressings and mayonnaise’s pull all the flavours together and make the salad complete.

I want to run you through 3 simple dressings that we use at the school a lot, they are slightly different, pack allot of punch and are reasonably easy to make.

  • Whole lemon mayonnaise. 

Used as a general salad dressing, the bitter tart flavour of the whole fruit works really well with a green salad of leaves, right through to a tangy slaw

  • Roasted hazelnut and rosemary

Super flavour booster! from freshly split avocado’s that have been charred on the BBQ right through to leftover roast vegetable salad

  • Lime Tahini dressing 

Certainly the easiest of all three as you simply mix the ingredients together and whamo! I use this dressing allot with BBQ vegetables, my favorite being courgettes and coriander, maybe with a touch of danish feta. (image attached)

Whole Lemon Mayonnaise

Prep time: 20 minutes

Cook time: 2 minutes

Serves: 6

  • 3 lemons, juiced and smashed 
  • 350 ml grape seed oil
  • 1 egg yolk
  • 2 tbsp cider vinegar
  • 1 tbsp honey
  • ½ tsp Dijon mustard 
  • pinch of salt

Place the lemon and oil into a pot and gently heat over a low heat. (not above 60*C) for a couple minutes. Turn off and allow to cool before straining.

In a small bowl whisk the egg yolk with the vinegar, honey, Dijon and salt. Slowly add the oil until well combined.

Roasted hazelnut and rosemary dressing

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 6

  • 1 x 10cm sprig rosemary
  • pinch flaky sea salt
  • 1/2 cup hazelnuts, whole
  • 3 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 5 tbsp grapeseed oil
  • salt and pepper

Place the hazelnuts into a pan and toast in the oven until just golden. 

Then in a tea towel and bunch up the hazelnuts and rub together to remove the skins. 

Crush up roughly in a pestle and mortar. 

Set aside

Place the rosemary leaves and flaky sea salt into the pestle and mortar and crush into a paste. Remove from mortar and place into a bowl with all other ingredients. Combine.

Lime and Tahini dressing

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 6

  • 4 tbsp tahini paste
  • 4 tbsp lemon juice 
  • 2 tbsp honey
  • 4 tbsp water
  • pinch of salt

Starting with the tahini, spoon over the lime juice and then using the back of a spoon, mix through the honey and finally the water to thin the dressing out. Season with a pinch of salt.