3 great salad dressings

Fairlady
Prep: 10 mins
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Master the art of salad dressing.

By Food24 May 04 2015
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Ingredients (22)

French vinaigrette:
1 garlic — cloves, crushed
1 Dijon mustard
lemon — halved, juice only
3/4 cup olive oil
sea salt and freshly ground black pepper
2 g fresh thyme
Creamy buttermilk:
2 garlic — cloves, crushed
2 tsp vinegar — apple cider
1 tsp white sugar
1/2 cup LANCEWOOD® Buttermilk
1/2 cup mayonnaise
sea salt and freshly ground black pepper
5 g fresh chives — chopped
5 g fresh coriander — chopped
asian dressing
5cm fresh ginger — grated
1 tsp soy sauce
1 fish sauce
2 palm sugar — or brown sugar
limes
2 sesame oil
2 g micro greens — coriander
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Method:

French vinaigrette

Makes 1 cup

Place the garlic in a small bowl; add the mustard and lemon juice and whisk to combine.
Gradually whisk in olive oil, until all the oil has been added and the mixture has emulsified. Season; add thyme leaves and stir.

To serve Drizzle over salad or refrigerate until ready to use.


Creamy buttermilk

Makes 1 cup

Place the garlic, vinegar and sugar in a bowl, stir until the sugar has dissolved, add buttermilk and mayo and combine. Season.
Stir through the chives and coriander.

To serve Toss with salad or refrigerate until ready to serve


Asian-style dressing

Makes ½ cup

Place the ginger in a bowl, add the soy sauce, fish sauce and sugar, whisk until the sugar dissolves.
Add the lime juice and whisk in the sesame oil. Stir through coriander.

To serve Drizzle over Asian salad or refrigerate until ready to use.

Text and Image taken from Fairlady

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