Mustard dressing
makes ½ pint
3 tbsp whole grain mustard
1 tbsp red wine vinegar
4floz extra virgin olive oil
4floz vegetable oil
sea salt & freshly ground black pepper method:
Place all the ingredients into a jar with a tight fitting lid and simply shake to combine. If not using straight away leave in the jar and refrigerate for up to two weeks.
Lime and olive dressing
makes ½ pint
3 freshly squeezed limes – retain the juice
6oz extra virgin olive oil
sea salt & freshly ground black peppermethod:
Place all the ingredients into a jar with a tight fitting lid and simply shake to combine. If not using straight away leave in the jar and refrigerate.
Olive oil & aged balsamic dressing
makes ½ pint
6oz extra virgin olive oil
2-3 tablespoons aged balsamic vinegar
freshly ground black pepper method:
Place all the ingredients into a jar with a tight fitting lid and simply shake to combine. If not using straight away leave in the jar and refrigerate.
Tapenade dressing
1 tbsp pureed black olives (kalamata)
5 tbsp extra virgin olive oil
6 basil leaves, chopped
1 clove garlic crushed
a drop of truffle oil (optional) method:
Place all the ingredients into a small bowl and simply mix together. If not using straight away leave in the jar and refrigerate.
Sherry dressing
1/4pt olive oil
1 tbsp sherry vinegar
2 tsp clear honey
2 tsp grainy mustard
½ clove of garlicfreshly ground salt and pepper method:
Place all the ingredients together with 1 tsp of water into a jar with a tight fitting lid and simply shake to combine. If not using straight away leave in the jar and refrigerate.
