Serves 4
- ½ tsp salt • 1 tbsp sherry vinegar • 3 tbsp olive oil
- 1 tsp Dijon mustard • Half a garlic clove, crushed
- 1 tbsp freshly chopped flat-leaf parsley
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
Add cauliflower florets to a food processor and
blitz in batches until it resembles rice. Fry in butter
for about 10 minutes, stirring, until softened and lightly
browned in places. Leave to cool and place in a bowl
with chopped cucumber, blanched asparagus, toasted
almonds or pine nuts and freshly chopped mint. Season
well and stir in the dressing.TIP
If your dressing is too gloopy, you can always whisk
in a little cold water to thin it. nServes 4
- 3 tbsp olive oil • 2 tbsp chilli oil • 1 tbsp soy sauce
- 1 tsp sugar • Juice of 1 lemon
Whisk together all the ingredients in a bowl.
Season to taste and mix again.SALAD SUGGESTION
Place quartered tomatoes and diced cucumber in a colander.
Sprinkle with salt and set over a bowl to catch the juices that will
come out. After 20 minutes, rinse the tomatoes and cucumber in
fresh water, drain and place in a serving bowl with freshly torn
basil leaves. Season well and dress with the spiced vinaigrette.- ½ tsp salt • 1 tbsp lemon juice • 2 tbsp olive oil
Dissolve the salt in the lemon juice, then whisk in the olive oil.
Season to taste and then mix again.38 The Times MagazineEat!
DRESSINGS
- SPICED
12. LEMON
13. PARSLEY