DRESSINGS AND DIPS
◁ BASIL AND ROCKET PESTO
This is our take on the classic basil pesto with the addition of rocket for a lovely peppery taste. The best way to make this is to roughly chop everything by hand rather than blitzing it all in a blender. Make sure you add the rocket (and keep tasting) as you go along, as some types are more peppery than others and it can easily overpower the basil. It’s quick and easy to make and tastes a lot better than the ones you buy in a jar. If you have any left over, cover it with olive oil and put in the fridge – it will keep for a week.
- 20g/3/4oz/2 tbsp pine nuts
- 30g/1oz rocket (arugula)
- 30g/1oz basil
- 30g/1oz/2 tbsp parmesan, grated
- 1 garlic clove
- 6 tbsp extra-virgin olive oil
- salt and freshly ground black pepper
Approx 4 servings
Toast the pine nuts in a dry frying pan over a low heat for 5–10 minutes, turning the nuts frequently until they are golden-brown. Remove the pan from the heat.
Chop all the dry ingredients very finely, including the toasted pine nuts, then place in a bowl and mix together with the olive oil.
Grate in the parmesan and season to taste.
◁ BLACK OLIVE TAPENADE
Tapenade is a dip or spread that comes from Provence in France. When you make a tapenade it’s important to use top-quality olives and a good olive oil. We usually use kalamata olives, as their fruity flavour makes a brilliant base. This gives a salty punch to the mild flavours of white fish or chicken.
- 200g/7oz/1 cup black olives, pitted
- 1 tsp capers
- few parsley leaves, chopped
- 4 tbsp extra-virgin olive oil
- juice of 1/2 lemon
Approx 4 servings
Blitz all the ingredients together in a food processor. Alternatively, chop the olives, capers and parsley very finely with a sharp knife, place in a bowl and whisk in the olive oil and lemon juice until everything is combined.
◁ POMEGRANATE DRESSING
The sweet tang of pomegranate vinaigrette is an interesting accompaniment to both meat and fish.
- 4 tbsp olive oil
- 50ml/2fl oz/scant 1/4 cup pomegranate molasses
- 1 tbsp red wine vinegar
- salt
Approx 4 servings
Whisk the olive oil and pomegranate molasses together in a bowl, then add the vinegar and whisk again. Add salt to taste.
◁ SPICY ROMANO RED PEPPER PESTO
We absolutely love this pepper pesto and have served it at several events as a dip or part of a buffet. It’s delicious as a topping on bread or as a complement to chicken or white fish. We prefer using romano peppers as they are a little sweeter than the usual bell peppers, and we’ve added a bit of chilli to give it some heat – it’s just as lovely with or without it.
- 1 red romano pepper, halved and deseeded
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp grated parmesan
- 6 tbsp extra-virgin olive oil
- pinch of salt
Approx 4 servings
Preheat the oven to 200°C/400°F/gas mark 6.
Place the pepper halves on a baking tray and roast in the oven for 20–30 minutes, or until the skin turns black and starts to blister. Remove from the oven and leave to cool slightly.
Peel the skin off and discard.
Chop the pepper finely, place in a bowl, add the remaining ingredients and mix together until combined.
◁ LEMON AND DILL DRESSING
These two ingredients have been cosying up to fish dishes for decades – this dressing is all you need to take your seafood salad to the next level.
- 50ml/2fl oz/scant 1/4 cup lemon juice
- 150ml/5fl oz/2/3 cup extra-virgin olive oil
- 1 tsp chopped fresh dill
- pinch of salt and freshly ground black pepper
Approx 4 servings
Whisk all the ingredients together in a bowl.
◁ GARLIC YOGHURT
This yoghurt dressing provides a light alternative to a classic and much-loved condiment – aioli.
- 1 garlic clove
- pinch of salt
- 200g/7oz/scant 1 cup Greek yoghurt
- 2 tbsp water
- 1 tbsp extra-virgin olive oil
Approx 4 servings
Pound the garlic and salt together in a mortar with a pestle until combined. Alternatively, very finely chop the garlic and salt with a heavy knife, then place in a bowl, add the remaining ingredients and whisk together until combined.
◁ SALSA VERDE
An Italian classic meaning ‘green sauce’. There are many ways to make a salsa verde but the key ingredients are the green herbs. Most commonly you add olive oil and white vinegar, but you can also add anchovies, capers, mustard, shallots or anything else you fancy – depending on what you want to serve it with. It goes well with fish, meat or vegetables, and we often use is as a dressing in potato salads.
- 1 tbsp capers
- 10 basil leaves
- 10g/1/3oz mint leaves
- 10g/1/3oz flat parsley leaves
- 1 small garlic clove
- 1 anchovy fillet
- 6 tbsp extra-virgin olive oil
- 1 tsp white wine vinegar
- salt
Approx 4 servings
Chop all the dry ingredients together with a sharp knife, then put into a bowl. Whisk in the olive oil and white wine vinegar until combined.
Check the seasoning, adding a pinch of salt if it is needed.
SHERRY VINAIGRETTE ▷
One for colder days: sherry vinaigrette is rich and warming. It also acts as a great base to other dressings.
- 1 banana shallot, very finely chopped
- 100ml/3 1/2fl oz/scant 1/2 cup sherry vinegar
- 200ml/7fl oz/scant 1 cup extra-virgin olive oil
- pinch of salt
Approx 4 servings
Whisk all the ingredients together in a bowl until combined.
◁ WHOLEGRAIN MUSTARD DRESSING
Another classic – hot, and perfect with pork.
- 100ml/3 1/2fl oz/scant 1/2 cup groundnut (peanut) oil
- 1 tsp wholegrain mustard
- 50ml/2fl oz/scant 1/4 cup white wine vinegar
- 100ml/3 1/2fl oz/scant 1/2 cup olive oil
- salt and freshly ground black pepper
Approx 4 servings
In a bowl, slowly whisk the groundnut oil into the mustard until it is a thick emulsion. Whisk in the vinegar, then slowly, whisk in the olive oil until all the oil has been used. Whisk in 50ml/2fl oz/scant 1/4 cup water and season with salt and pepper to taste.
◁ SMOKED PAPRIKA AND LIME HUMMUS
Making your own hummus is simple and quick. There’s no cooking involved and you only need a handful of ingredients. The key is getting the balance of the ingredients right. Here we’ve swapped the lemon juice for lime and added smoked paprika for some spice.
- 400g/14oz can chickpeas
- grated zest and juice of 2 limes
- 50g/1 3/4oz tahini paste
- 1 tbsp extra-virgin olive oil
- 1/2 tsp smoked paprika
- 1 garlic clove
- salt
Approx 4 servings
Drain the chickpeas and reserve the water. Blend all the ingredients together in a food processor, adding a little of the reserved water from the chickpeas to loosen. Season to taste.
◁ BLUE CHEESE DRESSING
This is particularly effective at lifting leafy salads with its deeply savoury flavours. It’s also delicious as a dip.
- 50g/1 3/4oz strong blue cheese
- 50g/1 3/4oz/scant 1/4 cup crème fraîche
- 1 tsp white wine vinegar
- 1 tbsp extra-virgin olive oil
- pinch of garlic powder
- pinch of caster (superfine) sugar
- salt and freshly ground black pepper
Approx 4 servings
Blend all the ingredients together in a food processor, seasoning to taste if necessary.
◁ CITRUS DRESSING
Citrus is a classic base for dressings. It’s simple but ideal in fruity salads or served with fish. Use orange, grapefruit or lime instead of lemon for an unusual twist.
- 50ml/2fl oz/scant 1/4 cup lemon juice
- 150ml/5fl oz/2/3 cup extra-virgin olive oil
- pinch of salt and pepper
Approx 4 servings
Whisk all the ingredients together in a bowl until combined.
WATERCRESS MAYONNAISE ▷
Watercress has one of the strongest flavours of any salad leaf and delivers a welcome peppery edge here.
- 2 egg yolks
- 1 tsp Dijon mustard
- 300ml/10fl oz/1 1/4 cups groundnut (peanut) oil
- 1 tsp white wine vinegar
- 150g/5 1/2oz watercress
- salt and freshly ground black pepper
Approx 4 servings
Put the egg yolks and mustard in a bowl together with a few drops of the oil and whisk. Then, very slowly at first, whisk the remaining oil into the emulsion until you are halfway through the oil. Add the white wine vinegar, and continue whisking in the oil until it is used up. Set aside.
Blanch the watercress in a pan of boiling water for 10 seconds, then drain and add to the mayonnaise. Transfer the mayonnaise to a food processor and process until it is puréed. Season to taste.
◁ TARRAGON DRESSING
The sweet aniseed tones of tarragon are a good match for root vegetables. Too much can be overpowering, so using it in a dressing helps strike a beautiful balance.
- 1 banana shallot, very finely chopped
- 100ml/3 1/2fl oz/scant 1/2 cup sherry vinegar
- 200ml/7fl oz/scant 1 cup extra-virgin olive oil
- 1 tbsp chopped tarragon
- pinch of salt
Approx 4 servings
Whisk all the ingredients together in a bowl until combined. Leave to infuse for at least 30 minutes before serving.
ORANGE AND HONEY DRESSING ▷
Sweet and sticky, this one is best when on top of warm meat salads and roasted veg.
- 400ml/14fl oz/1 3/4 cups orange juice
- 1 tbsp honey
- grated zest of 1 orange
- salt
Approx 4 servings
Bring three-quarters of the orange juice to the boil in a pan and cook until it has reduced by three-quarters. Add the remaining orange juice together with the honey and mix the zest into it.
For a bolder flavour, peel the orange and slice into very fine strips (julienne). Season to taste with salt.
◁ BASIL-INFUSED OIL
Strong aromatic herbs like basil are ideal for mixing with olive oil to create flavourful dressings that last for weeks. This recipe also works with sage.
- 50g/1 3/4oz basil or sage leaves
- 300ml/10fl oz/1 1/4 cups extra-virgin olive oil
Approx 4 servings
Put the herbs in a bowl or jug, pour in the oil and leave to steep for a minimum of 24 hours. Use this oil to drizzle on to your favourite salads.
GINGER AND SESAME DRESSING ▷
For a taste of those bracing Asian flavours, ginger and sesame can’t be beaten. This hot, nutty dressing will add depth and excitement to any salad.
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp lemon juice
- salt and freshly ground black pepper
Approx 4 servings
Whisk all the ingredients together in a bowl until combined.
◁ COCONUT YOGHURT
This is a taste of the tropical. Coconut yoghurt works well as a creamy accompaniment to chicken salads.
- 5 tbsp coconut milk
- 250g/9oz/1 cup Greek yoghurt
- 1 tbsp extra-virgin olive oil
- salt
Approx 4 servings
Whisk all the ingredients together in a bowl until combined. Season to taste with salt.
HAZELNUT AND THYME DRESSING ▷
This nut and herb combo is best with a chicken salad.
- 50g/1 3/4oz/1/3 cup hazelnuts
- 1 tbsp thyme leaves, chopped finely
- 1 tbsp sherry vinegar
- 100ml/3 1/2fl oz/scant 1/2 cup groundnut (peanut) oil
- 100ml/3 1/2fl oz/scant 1/2 cup extra-virgin olive oil
- salt and pepper
Approx 4 servings
Gently toast the hazelnuts in a dry frying pan over a low heat for 10–15 minutes until golden-brown. Remove from the heat and leave to cool slightly before breaking them into smaller pieces with a pestle and mortar or chopping with a heavy knife.
Whisk all the ingredients together in a bowl, then season to taste with salt and pepper.
◁ CLASSIC FRENCH VINAIGRETTE
- 100ml/3 1/2fl oz/scant 1/2 cup groundnut (peanut) oil
- 1 tsp dijon mustard
- 50ml/2fl oz/scant 1/4 cup white wine vinegar
- 100ml/3 1/2fl oz/scant 1/2 cup olive oil
- salt and black pepper
Approx 4 servings
Slowly whisk the groundnut oil into the mustard until it is a thick emulsion. Whisk in the vinegar, then slowly whisk in the olive oil until it is all used. Whisk in 50ml/2fl oz/scant 1/4 cup water and season with salt and pepper to taste.
