Serves 4
- ½ tsp salt • 1 tbsp white wine vinegar
- 3 tbsp olive oil • ½ tsp clear honey • ½ tsp Dijon mustard
- 1 garlic clove, grated • Black pepper
Dissolve the salt in the vinegar then whisk together all the
ingredients in a small bowl or shake together in a lidded jar.
Season to taste and mix again.SALAD SUGGESTION
Mix cooked couscous with chickpeas, quartered plum
tomatoes, pitted black olives, diced cucumber and red pepper
and finely chopped fresh mint, parsley and basil. Dress with
the vinaigrette and serve.TIP
An emulsion of oil and vinegar will soon separate unless
bound together by an emulsifier such as egg or mustard,
which will make your vinaigrette more stable.Serves 4
- 2 tbsp toasted sesame oil • 2 tbsp soy sauce • 2 tbsp
groundnut oil • Juice of 1 lime • 1 tsp honey • Pinch of chilli
flakes • Small piece of fresh ginger, grated
Whisk together all the ingredients.SALAD SUGGESTION
Combine shredded carrots, cabbage and spring onion in a
bowl. Toss in the dressing and finish with strips of cooked
chicken or salmon, thinly sliced red chilli, peanuts and
chopped coriander.- 2 tsp groundnut oil • 2 tbsp rice wine vinegar • 2 tbsp miso
paste • 2 tsp sugar • 2 tsp sesame oil • Splash of cold water
Whisk together all the ingredients to emulsify.- ASIAN 10. FRENCH
9. MISO
Eat!
DRESSINGS
The Times Magazine 37