Page 230 - COMING UNSTUCK by Sara tuck

salad These recipes are designed

to bring your salads to
dressings life – even the simplest
side is fabulous with the
right dressing!

Makes about 1 cup Herb & Feta Dressing

¼ cup natural Greek-style A fresh and herby dressing perfect with roasted vegetable or
yoghurt green leafy salads such as the potager salad (see p172).
½ cup roughly chopped
curly-leaf parsley Whizz all of the ingredients together with 2-4 tablespoons
½ cup basil (or coriander/ water (or more or less, depending on how thick you want the
cilantro) leaves dressing). Season to taste and store covered in the fridge.
finely grated zest of 1 lemon
½ clove garlic, crushed
50g (2 oz) feta, crumbled
sea salt & freshly ground pepper

Makes ⅓ cup Soy & Sesame Dressing

¼ cup rice wine vinegar Ideal for Asian slaws and noodle salads.
1 tbsp caster sugar
2 tbsp soy sauce Shake all together in a sealed jar.
2 tsp sesame oil
½ red chilli, finely chopped
3 slices peeled fresh ginger
1 tbsp toasted sesame seeds

Makes ½ cup Red Wine Vinaigrette

¼ cup red wine vinegar A classic for any bitter green leaf salad – I like my vinaigrette
¼ cup extra virgin olive oil with an even oil-to-vinegar ratio.
1 tsp Dijon mustard
1 tsp caster sugar Whisk all together in a small bowl, or shake together in
1 clove garlic, gently squashed a sealed jar.

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