A Trio of dressings
January 19, 2023
This selection of delicious dressings & drizzles will have you craving salads, buddha bowls and roasted veggies. They are a template for you to understand how our oils can be paired with a diverse range of ingredients for your culinary delight. The basic vinaigrette ratio of 2-3 parts oil to 1 part vinegar is always a winner and gives you so much variety with our range of oils and vinegars for flavoursome dressings!
There are a few recommendations for these dressings but they can definitely go on a variety of different dishes.
These dressings are:
- Dairy Free
- Vegan
- Gluten Free
- Rich in healthy fats
Zesty Orange & Sunflower dressing
You'll need:
- The juice and zest of 1 large orange (approx 2TBSP juice)
- 3 TBSP Sunflower oil
- 1 tsp maple syrup
- 1 TBSP apple cider vinegar
- 1 tsp finely chopped parsley
- fine salt & cracked pepper to taste
Method:
- Place all ingredients into a jar and shake vigorously until combined
- Drizzle over your favourite salads or roasted vegetables (we recommend our heirloom carrot & hazelnut salad)
- You can keep any remaining dressing in the fridge for a week
Perfect with our heirloom carrot & hazelnut salad, in buddha bowls, over coleslaw for an non-creamy dressing
Basil and walnut oil drizzle
You'll need:
- 1 packed cup of fresh basil
- 1/4 cup of walnut oil
- 1 large clove of garlic
- The zest and juice of 1 large lemon (approx 2TBSP juice)
- 1 tsp maple syrup
- salt and pepper to taste
- optional 1 tsp red pepper flakes
Method:
- put basil, garlic, lemon juice & zest and maple syrup into a small food processor & blitz for 5-10 seconds or until finely chopped.
- Add walnut oil, salt and pepper and gradually and blitz until you have a nice vibrant green oil
- Taste and adjust seasoning, add more oil if you want a thinner dressing
Perfect over Summer tomatoes, green salads or buddha bowls
Japanese inspired Almond & Ginger dressing
You'll need:
- 2 TBSP fresh ginger finely grated (microplane is best)
- 1 large clove of garlic finely grated
- 2 TBSP maple syrup or mirin
- 1TBSP miso paste
- 1/4 cup of almond oil
- 2 TBSP soy sauce
- 1TBSP rice wine vinegar
- no salt or pepper is required (miso & soy provide more than enough seasoning!)
Method:
- put all ingredients into a glass jar with a lid and shake vigorously until combined
- store in a jar for up to a week
Delicious as a marinade for tofu/fish/chicken, also nice drizzled over steamed vegetables or for a non-creamy coleslaw dressing
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