By Catherine Lee, 29 August 2012 –
This week, instead of suggesting recipes to make with the crop share, I thought I’d celebrate the wonderful salads that we’ve been getting and suggest a host of homemade dressings to use with the wonderful leaves, tomatoes, cucumbers, herbs and broad beans. I haven’t bought a dressing for years; instead I make my own from a few basic store cupboard ingredients so that I can adjust the flavours as necessary and don’t end up eating a bunch of flavourings and preservatives. Once you start having a go, it’s the simplest thing. My go-to Vinaigrette varies each time as I don’t measure anything out, just mix until it tastes good, but I’ve had a go at working out the quantities in order to share it with you.
I’m now thinking of broadening my horizons since having a look at some other recipes; Bashed Up Pine Nut, Basil & Balsamic Dressing, Basil Vinaigrette, Blue Cheese Dressing, Tomato Salad Dressing and Ottolenghi’s Vinaigrette are all worth a try.