Take 5 Flavoured Vinegars and Dressings
Herb Vinegar
To make 600ml (1 pint), you will need:
25g (1oz) fresh herbs, plus extra sprigs for bottling, 600ml (1 pint) red or white wine vinegar.
1 Put the herbs and vinegar into a pan and bring to the boil. Pour into a heatproof bowl, cover and leave overnight.
2 Strain through a muslin-lined sieve and bottle with herb sprigs. Store for one week before using.
Garlic, Soy and Honey
To make about 100ml (3½fl oz), you will need:
1 garlic clove, crushed, 2 tsp each soy sauce and honey, 1 tbsp cider vinegar, 4 tbsp olive oil, freshly ground black pepper.
1 Put the garlic in a small bowl. Add the soy sauce, honey, vinegar and olive oil, season to taste with pepper and whisk together thoroughly.
2 If not using, store in a cool place and whisk briefly before using.
Classic Coleslaw
To make about 175ml (6fl oz), you will need:
2½ tbsp red wine vinegar, 125ml (4fl oz) olive oil, 1 tbsp Dijon mustard, salt and freshly ground black pepper.
1 Pour the vinegar into a large screw-topped jar. Add the olive oil and mustard and season with salt and ground black pepper. Screw on the lid and shake well.
2 Combine with the coleslaw ingredients and chill in the fridge until needed.
Sun-dried Tomato
To make about 100ml (3½fl oz), you will need:
2 sun-dried tomatoes in oil, drained, 2 tbsp oil from sun-dried tomato jar, 2 tbsp red wine vinegar, 1 garlic clove, 1 tbsp sun-dried tomato paste, a pinch of sugar (optional), 2 tbsp extra virgin olive oil, salt and freshly ground black pepper.
1 Put the sun-dried tomatoes and oil, the vinegar, garlic and tomato paste into a blender or food processor. Add the sugar, if you like.
2 With the motor running, pour the oil through the feeder tube and whiz briefly to make a fairly thick dressing. Season to taste with salt and ground black pepper. If not using store in a cool place and whisk briefly before using.
Fruit Vinegar
To make 600ml (1 pint), you will need:
450g (1lb) raspberries and blackberries, plus extra for bottling, 600ml (1 pint) red wine vinegar.
1 Put the fruit into a bowl and, using the back of a spoon, break it up, then add the vinegar. Cover and leave to stand for three days, stirring now and then.
2 Strain through a muslin-lined sieve and bottle with extra fruits. Store for two weeks before using.
Grated Beetroot Salad
Hands-on time: 15 minutes
3 large carrots
500g (1lb 2oz) raw beetroot
finely grated zest and juice of 1 large orange
1½ tbsp runny honey
1 eating apple
50g (2oz) walnuts, roughly chopped
a few caperberries
a small handful of fresh flat-leafed parsley, roughly chopped
salt and freshly ground black pepper
Serves 6
1 Peel and coarsely grate the carrots and put into one half of a serving bowl. Wearing kitchen gloves to stop your hands getting stained, peel and coarsely grate the beetroot, then put into the other half of the bowl.
2 Mix the orange zest and juice, honey and some seasoning together in a small bowl.
3 Finely dice the apple (keeping the skin on) and scatter over the grated vegetables, together with the walnuts, caperberries and parsley. Drizzle the dressing over and serve.
Classic Coleslaw
Hands-on time: 15 minutes
¼ each medium red and white cabbage, shredded
1 carrot, grated
20g (¾oz) fresh flat-leafed parsley, finely chopped
For the dressing
1½ tbsp red wine vinegar
4 tbsp olive oil
½ tsp Dijon mustard
salt and freshly ground black pepper
Serves 6
1 To make the dressing, put the vinegar into a small bowl, add the oil and mustard, season well with salt and ground black pepper and mix well.
2 Put the cabbage and carrot into a large bowl and toss to mix well. Add the parsley.
3 Mix the dressing again, pour over the cabbage mixture and toss well to coat.
Mediterranean Salad
Hands-on time: 15 minutes
2 × 410g cans chickpeas, drained and rinsed
4 tomatoes, roughly chopped
1 red onion, thinly sliced
2 small courgettes, cut into ribbons with a peeler
160g pack hot-smoked salmon, skinned and flaked
50g (2oz) raisins
1 tbsp wholegrain mustard
1 tsp runny honey
1 tsp white wine vinegar
2 tbsp extra virgin olive oil
a large handful of fresh basil
2 tbsp pumpkin seeds
salt and freshly ground black pepper
Serves 4
1 Combine the chickpeas, tomatoes, onion, courgettes, salmon and raisins in a large bowl.
2 Whisk together the mustard, honey, vinegar, oil and some seasoning in a small jug. Pour the dressing over the salad and toss to coat. Sprinkle with the basil and pumpkin seeds and serve immediately.
Pasta and Avocado Salad
Hands-on time: 10 minutes
TAKE 5
2 tbsp mayonnaise
2 tbsp pesto
2 ripe avocados, halved, stoned, peeled and cut into cubes
225g (8oz) cooked pasta shapes, cooled
a few fresh basil leaves to garnish
Serves 4
1 Mix the mayonnaise with the pesto and avocados, then stir into the pasta. If the dressing is too thick, dilute with a little water (use the pasta cooking water if you have it).
2 Scatter a few basil leaves over the salad and serve as a starter.
White Bean Salad
Hands-on time: 15 minutes
½ tbsp red wine vinegar
2 tbsp extra virgin olive oil
½ red cabbage
2 courgettes
410g can cannellini beans, drained and rinsed
410g can butter beans, drained and rinsed
½ red onion, finely chopped
100g (3½oz) stale unsliced bread, torn into small chunks
125g ball low-fat mozzarella, torn into small pieces
a handful of fresh basil leaves, chopped
salt and freshly ground black pepper
Serves 4
1 Whisk together the vinegar, oil, plenty of seasoning and a splash of water in a small bowl to make a dressing.
2 Cut out and discard the tough core from the cabbage, then finely shred the leaves and put into a large serving bowl. Using a y-shaped peeler, peel the courgettes into ribbons and add to the cabbage bowl. Add the remaining ingredients and dressing and toss well to combine. Serve.
Greek Pasta Salad
Hands-on time: 10 minutes
Cooking time: 20 minutes
3 tbsp olive oil
2 tbsp lemon juice
150g (5oz) cooked pasta shapes, cooled
75g (3oz) feta, crumbled
3 tomatoes, roughly chopped
2 tbsp small pitted black olives
½ cucumber, roughly chopped
1 small red onion, finely sliced
salt and freshly ground black pepper
freshly chopped parsley and lemon zest to garnish
crusty bread to serve
Serves 2
1 Mix the oil and lemon juice together in a salad bowl, then add the pasta, feta, tomatoes, olives, cucumber and onion. Season and stir to mix.
2 Garnish with chopped parsley and lemon zest and serve with crusty bread.
Take 5 Quick Salad Dressings
Mustard
To make about 100ml (3½fl oz), you will need:
1 tbsp wholegrain mustard, juice of ½ lemon, 6 tbsp extra virgin olive oil, salt and freshly ground black pepper.
1 Put the mustard, lemon juice and oil into a small bowl and whisk together. Season to taste with salt and ground black pepper.
2 If not using immediately, store in a cool place and whisk briefly before using.
Mint Yogurt
To make about 175ml (6fl oz), you will need:
150g (5oz) Greek yogurt, 3–4 tbsp freshly chopped mint leaves, 2 tbsp extra virgin olive oil, salt and freshly ground black pepper.
1 Put the yogurt in a bowl and add the mint and olive oil. Season to taste.
2 If not using immediately, store in a cool place and use within one day.
Blue Cheese
To make 100ml (3½fl oz), you will need:
50g (2oz) Roquefort cheese, 2 tbsp low-fat yogurt, 1 tbsp white wine vinegar, 5 tbsp extra virgin olive oil, salt and freshly ground black pepper.
1 Crumble the cheese into a food processor and add the yogurt, vinegar and oil. Whiz for 1 minute until thoroughly combined. Season to taste with salt and ground black pepper.
2 Store in a cool place and use within one day.
Lemon and Parsley
To make about 100ml (3½fl oz), you will need:
juice of ½ lemon, 6 tbsp extra virgin olive oil, 4 tbsp freshly chopped flat-leafed parsley, salt and freshly ground black pepper.
1 Put the lemon juice, oil and parsley into a medium bowl and whisk together. Season to taste with salt and ground black pepper.
2 If not using immediately, store in a cool place and whisk briefly before using.
Chilli Lime
To make 125ml (4fl oz), you will need:
¼ red chilli, seeded and finely chopped (see Safety Tip, Saffron and Lime Prawns), 1 garlic clove, crushed, 1cm (½in) piece fresh root ginger, peeled and finely grated, juice of 1½ large limes, 50ml (2fl oz) olive oil, 1½ tbsp light muscovado sugar, 2 tbsp fresh coriander leaves, 2 tbsp fresh mint leaves.
1 Put the chilli, garlic, ginger, lime juice, oil and sugar into a food processor or blender and whiz for 10 seconds to combine. Add the coriander and mint leaves and whiz together for 5 seconds to chop roughly.
2 Store in a cool place and use within two days.
Provençale Tuna and Pepper
Salad
Hands-on time: 15 minutes
Cooking time: about 10 minutes
400g (14oz) new potatoes, halved if large
200g (7oz) green beans
4 medium eggs
1 tbsp extra virgin olive oil
grated zest and juice of 1 lemon
50g (2oz) black olives, pitted
300g (11oz) ready-roasted red peppers, cut into thick strips
185g can tuna chunks, drained
25g pack fresh basil leaves, torn
salt and freshly ground black pepper
Serves 4
1 Bring a medium pan of water to the boil. Add the potatoes, reduce the heat and simmer for 10 minutes until tender, adding the beans for the final 4 minutes of cooking. Drain and leave to steam-dry until needed.
2 Meanwhile, bring a small pan of water to the boil, add the eggs and simmer for 8 minutes. Drain and run them under cold water. Shell and quarter the eggs, then put them to one side. In a small bowl, mix together the oil, lemon zest and juice with some seasoning.
3 Put the potatoes, green beans, olives, pepper strips, tuna and basil leaves into a large serving dish. Add the dressing and gently toss through (using your hands is best). Garnish with the egg quarters and serve immediately.
4 Classic Salad Dressings
Basic Vinaigrette
To make about 300ml (½ pint), you will need:
100ml (3½fl oz) extra virgin olive oil, 100ml (3½fl oz) grapeseed oil, 50ml (2fl oz) white wine vinegar, a pinch each of sugar and English mustard powder, 1 garlic clove, crushed (optional), salt and freshly ground black pepper.
1 Put both oils, the vinegar, sugar, mustard powder and garlic, if you like, into a large screw-topped jar. Tighten the lid and shake well. Season to taste with salt and ground black pepper.
2 If not using immediately, store in a cool place and shake briefly before using.
Balsamic Dressing
To make about 100ml (3½fl oz), you will need:
2 tbsp balsamic vinegar, 4 tbsp extra virgin olive oil, salt and freshly ground black pepper.
1 Whisk the vinegar and oil in a small bowl. Season to taste with salt and ground black pepper.
2 If not using immediately, store in a cool place and whisk briefly before using.
French Dressing
To make 100ml (3½fl oz), you will need:
1 tsp Dijon mustard, a pinch of sugar, 1 tbsp red or white wine vinegar, 6 tbsp extra virgin olive oil, salt and freshly ground black pepper.
1 Put the mustard, sugar and vinegar into a small bowl and season with salt and ground black pepper. Whisk thoroughly until well combined, then gradually whisk in the oil until thoroughly combined.
2 If not using immediately, store in a cool place and whisk briefly before using.
French Dressing variations
Herb Dressing Use half the mustard, replace the vinegar with lemon juice, and add 2 tbsp freshly chopped herbs, such as parsley, chervil and chives.
Garlic Dressing Add 1 crushed garlic clove to the dressing at step 2.
Caesar
To make about 150ml (¼ pint), you will need:
1 medium egg, 1 garlic clove, juice of ½ lemon, 2 tsp Dijon mustard, 1 tsp balsamic vinegar, 150ml (¼ pint) sunflower oil, salt and freshly ground black pepper.
1 Put the egg, garlic, lemon juice, mustard and vinegar into a food processor and whiz until smooth then, with the motor running, gradually add the oil and whiz until smooth. Season with salt and ground black pepper.
2 Cover and chill in the fridge for up to three days.
Couscous and Haddock Salad
Hands-on time: 15 minutes
Cooking time: 15 minutes
175g (6oz) couscous
125g (4oz) cooked smoked haddock, flaked
50g (2oz) cooked peas
a pinch of curry powder
2 spring onions, sliced
1 tbsp freshly chopped flat-leafed parsley
1 small hard-boiled egg, chopped
2 tbsp olive oil
2 tsp lemon juice
salt and freshly ground black pepper
Serves 4
1 Cook the couscous according to the pack instructions. Drain if necessary.
2 Mix the couscous with the smoked haddock, peas, curry powder, spring onions, parsley and egg.
3 Toss with the oil, lemon juice and plenty of salt and ground black pepper to taste, then serve.
Melon and Chorizo Salad
Hands-on time: 10 minutes
Cooking time: about 8 minutes
1 cantaloupe melon
75ml (3fl oz) balsamic vinegar
1 tbsp runny honey
75g (3oz) chorizo, in one piece, skinned
1 tbsp oil
1 punnet of cress, trimmed
crusty bread to serve (optional)
Serves 6
1 Halve the melon, then spoon out and discard the seeds. Cut each half into three wedges, then cut the skin off each wedge and chill the wedges until needed.
2 Put the vinegar and honey into a small pan and simmer gently for 5 minutes until syrupy. Leave to cool.
3 Cut the chorizo into small cubes. Heat the oil in a small frying pan and add the sausage cubes and fry for 3 minutes until the chorizo is golden. Strain into a small bowl and put the oil and chorizo to one side.
4 Put a melon wedge on each of six small plates, then sprinkle with some of the fried chorizo and the cress. Finally, drizzle the chorizo oil and balsamic glaze over each plate. Serve immediately, with crusty bread, if you like.
Broad Bean and Feta Salad
Hands-on time: 10 minutes
Cooking time: 5 minutes
225g (8oz) podded broad beans (see Save Time)
100g (3½oz) feta, chopped
2 tbsp freshly chopped mint
2 tbsp extra virgin olive oil
a squeeze of lemon juice
salt and freshly ground black pepper
lemon wedges to serve (optional)
Serves 2
1 Cook the beans in salted boiling water for 3–5 minutes until tender. Drain, then plunge them into cold water and drain again. Remove their skins, if you like (see Save Time).
2 Tip the beans into a bowl, add the feta, mint, oil and a squeeze of lemon juice. Season well with salt and ground black pepper and toss together. Serve with lemon wedges, if you like.
Pasta, Salami and Tapenade Salad
Hands-on time: 5 minutes
TAKE 5
3 × 225g tubs pasta salad in tomato sauce
75g (3oz) pepper salami, shredded
3 tbsp black olive tapenade paste
3 tbsp freshly chopped chives
salt and freshly ground black pepper
Serves 4
1 Turn the pasta salad into a large bowl, add the salami, tapenade and chives. Toss everything together and season with ground black pepper. Check for seasoning before adding salt – the tapenade may have made the salad salty enough. Pile the salad into a large serving bowl.
2 If not being served straight away, store in a cool place, but not chilled, until needed.
Waldorf Salad
Hands-on time: 15 minutes, plus standing
450g (1lb) eating apples
juice of ½ lemon
1 tsp sugar
150ml (¼ pint) mayonnaise
1 lettuce
½ head of celery, sliced
50g (2oz) walnut pieces, chopped
a few walnut halves to garnish (optional)
Serves 4
1 Peel and core the apples, slice one and dice the rest. Dip the slices into lemon juice to prevent discoloration. Combine the lemon juice, sugar and 1 tbsp mayonnaise and toss the diced apples in the mixture. Leave to stand for about 30 minutes.
2 Just before serving, line a salad bowl with lettuce leaves. Add the celery, walnuts and remaining mayonnaise to the diced apples and toss together. Spoon into the salad bowl and garnish with the apple slices and a few whole walnuts, if you like.
Salad Caprese
Hands-on time: 10 minutes
3 × 150g balls mozzarella, drained
1kg (2¼lb) very ripe tomatoes, sliced into rounds
extra virgin olive oil to drizzle
a small handful of fresh basil leaves, roughly shredded
sea salt and freshly ground black pepper
Serves 4
1 Slice the mozzarella into rounds and layer with the tomato slices on a serving plate.
2 Drizzle with the oil, season with salt and ground black pepper and scatter the basil over.
Tomato and Onion Salad
Hands-on time: 15 minutes, plus standing
500g (1lb 2oz) baby plum tomatoes, halved
1 bunch of spring onions, sliced
500g (1lb 2oz) plum tomatoes, sliced lengthways
a handful of fresh basil leaves, roughly torn, plus sprigs to garnish
2 beef tomatoes, about 450g (1lb) in total, sliced
100g (3½oz) pinenuts, toasted
250g (9oz) medium tomatoes, cut into wedges
salt and freshly ground black pepper
For the dressing
100ml (3½fl oz) extra virgin olive oil
50ml (2fl oz) balsamic vinegar
a pinch of golden caster sugar
Serves 4
1 First make the dressing. Put the oil, vinegar and sugar into a screw-topped jar, then season generously with salt and ground black pepper. Shake well to combine.
2 Layer the baby plum tomatoes, spring onions, plum tomatoes, basil, beef tomatoes, pinenuts and, finally, the medium tomatoes in a shallow serving bowl, seasoning each layer with salt and ground black pepper.
3 Drizzle the dressing over the salad and leave to stand for 1 hour to allow the flavours to mingle. Garnish with basil sprigs to serve.
