8 Simple Vinaigrettes

Dressings can be quick and simple to make and all are variations of a common set of ingredients: good quality oil, a few tablespoons of something acidic (like vinegar or citrus), something to cut the acidity (like mustard or yogurt), some flavourings (garlic, basil, oregano, etc) and, of course, some cracked pepper. We find the key is to use fresh herbs and great quality oils, allowing you to truly enjoy the subtle flavours of oils and vinegars while not detracting from the freshness of the salad itself.

Simply combine the ingredients of any of the following in a small bowl, whisk, and set aside to pour over the salad just before serving.

Classic:

• 100ml good quality olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• 1/2 garlic clove (finely chopped)
• 1 teaspoon fresh basil
• 1 teaspoon of cracked black pepper

Great for a simple salad alongside any dish

Fresh Lemon:

• 100ml good quality olive oil
• The juice of half a lemon
• 1 teaspoon white wine vinegar
• 1 tablespoon of greek yoghurt (or 1 teaspoon dijon mustard)
• 1 teaspoon of sea salt
• 1 teaspoon of cracked black pepper

• Particularly fresh and zesty, this vinagrette goes beautifully with a summery salad of baby leaf lettuce with tomatoes and cucumber

Thai:

• 75ml olive oil
• 2 tablespoons of fish sauce
• The juice of half a lime
• 1/2 garlic clove (finely chopped)
• 1 shallot (chopped)

• Use to make a simple Thai beef salad with seared and sliced rump steak, iceberg lettuce, cucumber, celery and red onion

Toasted sesame:

• 100ml toasted sesame seed oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1/2 garlic clove (finely chopped)
• 1 teaspoon cracked black pepper

• Perfect for a herby baby leaf salad alongside Asian dishes

Walnut:

• 100ml walnut oil
• 2 tablespoons white wine vinegar
• 1 teaspoon dijon mustard
• 1/2 garlic clove (finely chopped)
• 1 teaspoon cracked black pepper

• A lovely twist on the Classic vinaigrette that goes brilliantly with greens as a side dish

Greek:

• 100ml good quality olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• 1/2 garlic clove (finely chopped)
• 1 tablespoon oregano
• 2 tablespoons kalamata juice
• 25g crumbled feta
• 1 teaspoon cracked black pepper

• Nice on a leafless salad of peppers, tomatoes, cucumbers, red onion, kalamata olives and feta cheese

Classic Balsamic:

• 100ml of good quality olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 1/2 garlic clove (finely chopped)
• 1 tbsp fresh basil
• 1 tsp fresh cracked pepper

• Great for a simple salad alongside any dish

• 50ml olive oil
• 2 tbsp balsamic vinegar
• 1 tsp wasabi
• 25ml soy sauce

• Fantastic alongside asian dishes or over a pan-fried fillet of rainbow trout and greens

• We like to keep our salad covered in the fridge until serving - it keeps the ingredients crisp and fresh 
• We find rapeseed oil doesn't have quite the depth of flavour of other oils but it is much healthier and can be used as a substitute to any of the oils