Recipes: Vicki Ravlich-Horan | Photography: Ashlee de Caires

CLASSIC FRENCH DRESSING 

A true classic! Perfect on crisp lettuce leaves as well as drizzled over steamed veg.

1 small shallot, very finely chopped
¼ cup red or white wine vinegar
2 tsp Dijon mustard
½ cup extra virgin olive oil
½ tsp salt
1 tsp sugar
black pepper

Place all the ingredients in a jar and shake or alternatively blend in a blender or with a stick blender.
Store for 2‒3 weeks refrigerated in an airtight container.

 

SESAME SOY 

A wonderful dressing over raw broccoli, slaw, rice or udon-type noodles. Add peanut butter for a little satay flavour.

1 spring onion finely chopped
¼ cup toasted sesame oil
¼ cup unseasoned rice vinegar
2 tbsp soy sauce
1 tbsp finely grated ginger
1 tbsp miso
1 tsp brown sugar
salt and pepper
1 tbsp peanut butter (optional)

Place all the ingredients in a bowl and whisk well.

 

CHILLI & LIME 

This is great over slaw and or rice noodles. Add grilled chicken, pork or prawns along with fragrant herbs (mint, coriander, Vietnamese mint, basil) for a complete and tasty meal.

¼ cup sweet chilli sauce
2 cloves garlic
1 tbsp fish sauce
1 tsp sesame oil
zest of a lime
¼ cup lime juice
2 tbsp soy sauce
1 tbsp brown sugar

Place all the ingredients in a blender and blend until smooth.

 

POMEGRANATE 

Pomegranate molasses has a unique and addictive flavour which goes perfectly in Middle Eastern dishes. This dressing is great over a regular salad as well as couscous-like grains.

¼ cup pomegranate molasses
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp ras al hanout
1 tbsp honey
salt and pepper
½ cup avocado oil

Place all the ingredients in a bowl and whisk well.

1 Comment

  1. Hello,
    The recipes are great but I just wanted to explain one little thing 🙂
    I don’t know where kiwis got this idea, but there is NO sugar in French dressing!!! Kiwi love adding sugar everywhere. A french dressing , called vinaigrette, is based on vinegar. It is meant to be acidic, not sweet. The French cuisine is based on simple flavors, not a mix of everything that ends up being sweet. There are some sauces that as sweet, and some others that are bitter, or salty or spicy, or even sweet and sour. It is about simple flavors and diversity. We have the same thing with gherkins: in France they are crunchy and pickled with vinegar and herbs but not with added sugar, which kind of defeats the purpose. Another example is the display in bakeries: in New Zealand, everything is covered by iced sugar, and chocolate drizzle, and look the same. In a French Patisserie display, every row is different: some with strawberries, some with chocolate, cream, some with iced sugar… It’s the variety and the different colors that makes your mouth watering 🙂

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