My essential dressings

My essential dressings

By
Matt Wilkinson
Contains
5 recipes
Published by
Hardie Grant Books
ISBN
9781742708324
Photographer
Jacqui Melville

It’s funny how many salads I have eaten where the ratio of dressing to salad ingredients is all wrong.

This is the fundamental trick to getting the perfect harmony and balance in the salad as a dish. Too much dressing and your salad is sodden and claggy; too little and it can be dry and plain.

Less is sometimes more, so dress gently. You wouldn’t go out wearing hat, scarf and coat in summer, now would you, or shorts and singlet in winter… It’s about simply dressing an item well, whether it’s you or your food!

A dressing is not always essential either. Many times I just add a simple splash of beautiful extra-virgin olive oil, or great-quality vinegar, whether it’s cherry, balsamic, vincotto or apple cider vinegar. Sometimes it’s a tablespoon of yoghurt or some crushed berries such as blueberries or raspberries

Also don’t forget about any cooking juices from the tray or pan you might’ve cooked one of the ingredients in. Add a dash of something acidic (lemon juice or vinegar), check the seasoning, then kapow, you have a new dressing!

That said, these next recipes are the go-to dressings I use at Pope Joan and at home.

Recipes in this Chapter

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