Even if you just dress it up with a little olive oil and vinegar, no salad is really complete without a delicious dressing of some description. Whether you like a mustard-based vinaigrette, or prefer a creamy dressing such as mayonnaise, we’ve got your salads covered this summer, thanks to some of our favourite eating establishments:
From Maggie Cooper, Strattons Hotel
2tbsp of grain mustard
1tsp, level, of dry mustard
1tbsp of turmeric
2dsp of runny honey
1tbsp of white wine vinegar
350ml of rapeseed oil
150ml of water; sea salt
1. Put all the ingredients, except the water, in a food processor and blitz until it emulsifies (comes together) 2. Add the water and blitz again for 20 seconds or so, until thoroughly blended. Season with salt to taste.
From James O’Connor, Congham Hall Hotel
60ml of water
100ml of olive oil
1tbsp of good white wine vinegar (we use Forvm Chardonnay Vinegar from Spain)
Small pinch of sugar; sea salt; grind of black peppercorn
Whisk all together and use.
CAESAR STYLE MAYONNAISE
From Sam Rush, The Saracen’s Head, Wolterton
2 free range egg yolks
140g of grated Parmesan
2 large garlic cloves
50ml of white wine vinegar
1tsp of Dijon mustard
10 anchovy fillets (best quality)
300-350ml of vegetable oil
Squeeze of lemon
1. Add all of the ingredients, except the oil and lemon juice, into a food processor bowl or liquidiser
2. Blitz the ingredients slowly, increasing the speed as they combine
3. When the ingredients are combined, reduce the speed and gradually add the vegetable oil, starting with a trickle, before increasing the flow
4. Once all the vegetable oil is incorporated, check for seasoning and finish with lemon to taste.
From Stephen Duffield, The Crown, Southwold
250ml of white wine vinegar
500ml of sunflower oil
250ml of rapeseed oil
80g of Dijon mustard
125ml of Adnams multifloral honey
Blitz all the ingredients together.
This dressing is perfect to flavour bitter salad leaves or to serve with fresh peas and warm ham hock on grilled sourdough.
We are currently using it at The Crown with Fermented honey poached pear, whipped Blue Monday, pickled walnuts and chicory.
MEDITERRANEAN SALAD DRESSING
From Joaquim Teles, Teles Patisserie, Surlingham, near Norwich
50ml of extra virgin olive oil
1/2 onion, cut thinly into very tiny squares
A pinch of sea salt
A pinch of dry oregano
A pinch of fresh coriander, finely cut
A splash of white vinegar
Mix everything together and pour over your salad.
DEOPHAM BLUE CHEESE DRESSING
From Sam Bagge, Walsingham Farms Shop
50ml of buttermilk
50g of soured cream
50g of mayonnaise
1tsp of lemon juice
100g of Deopham Blue cheese, crumbled
1/2 small pack chives, snipped
Make the dressing in a bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through finely chopped the chives. Add the zest of lemon for extra zing!
Recipes published in Feast, issue 38.