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Salad Dressing Three Ways: Piquant, Hot And Fragrant
Today I’ll share a three-in-one recipe for salad dressings that will elevate every single salad that you make. Believe me, when you see how easy it is to make a beautiful salad dressing at home, you’ll never go back to the store-bought stuff.
Ingredients
For the piquant dressing:
500ml unrefined oil such as olive, sesame or hemp
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried mint
5-7 peppercorns
For the hot dressing:
500ml unrefined oil such as olive, sesame or hemp
1 tbsp dried mugwort leaves
Half a chili pepper
2 garlic cloves
2 dried orange slices
2 dried pear slices
For the fragrant dressing:
500ml unrefined oil such as olive, sesame or hemp
3 fresh blackcurrant leaves
2 tbsp dried linden leaves
2 tbsp lemon zest
½ tbsp fish sauce (you can alternatively use soy sauce)
Salad Dressing Three Ways: Piquant, Hot And Fragrant: Приготування
How to make the piquant dressing.
In a small saucepan, heat the oil until it reaches the temperature of about 75C.
In a hot, dry skillet, toast the peppercorns until they become fragrant.
Add the peppercorns and the rest of the herbs into the oil.
Transfer the oil with the herbs into a glass container. Let it rest for about a week, so that the oil becomes infused with all of the flavours.
How to make the hot dressing.
In a small saucepan, heat the oil until it reaches the temperature of about 75C.
Roughly chop up the dried fruit slices. Using the blade of a knife, crush the garlic cloves.
Add the herbs, fruit and chili pepper to the hot oil.
Transfer the oil with the herbs and fruit into a glass container. Let it rest for about a week, so that the oil becomes infused with all of the flavours.
How to make the fragrant dressing.
In a small saucepan, heat the oil until it reaches the temperature of about 75C.
In a mixing bowl, combine the blackcurrant and linden leaves with the lemon zest.
Pour the hot oil into the bowl. Add the fish sauce (or the soy sauce if using it). Mix to combine.
Transfer the oil with the herbs and sauce into a glass container. Let it rest for about a week, so that the oil becomes infused with all of the flavours.
Cooking is easy!
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