| Servings |
|
Ingredients
Vinaigrette
- 1 tsp wholegrain mustard
- 1/2 tsp sea salt
- 1 clove garlic crushed
- couple cracks Pepper
- 2-3 tbsp lemon juice, fresh
- 3/4 cup extra virgin olive oil (EVOO)
- fresh herbs finely chopped
Whole egg mayonnaise
- 1/2 tsp mustard or mustard powder
- generous pinch sea salt
- 2 large eggs
- 2 tbsp apple cider vinegar
- 2 cups extra virgin olive oil (EVOO)
Zesty Salad Dressing
- 3 cloves garlic
- 2-3 tbsp ginger finely grated
- 1-2 birdseye chillies finely chopped
- 1/2 cup extra virgin olive oil (EVOO)
- 100 ml rice vinegar
- 1/2 cup gluten free soy sauce (tamari)
- 2-3 tbsp honey
- 4 tbsp water
Ingredients
Vinaigrette
Whole egg mayonnaise
Zesty Salad Dressing
|
Instructions
Vinaigrette
- Combine all ingredients except for the EVOO in a bowl and whisk together until well mixed.
- Slowly pour in EVOO while continuing to whisk. This will emulsify the mixture.
- Once properly combined, store in an airtight container in fridge.
Whole egg mayonnaise
- Add all ingredients except EVOO into a food processor and combine on low setting.
- Once all ingredients are combined, keep food processor on low and start to slowly add the EVOO.
- Continue to mix until the mixture is even, smooth and creamy.
- Store in the fridge in an airtight container for up to 2 weeks.
Zesty Salad Dressing
- Put all ingredients except honey in a large jar and shake well.
- Warm honey (this will help it to dissolve) and add to the rest of the mixture.
- Shake well and store dressing in fridge.
Recipe Notes
Zesty Salad Dressing
If you keep your ginger root in the freezer it not only lasts longer, but is also considerably easier to grate.
Share this Recipe
