DRESSINGS FOR DAYS
All Images Harriet Harcourt / Recipes and Styling Kate Flower
Who Needs store bought dressings when you can easily whip up these delicious and healthy options at home. With these four recipes you’ve got everything covered.
ASIAN SWEET CHERRY VINAIGRETTE
MAKES 200ml
100ml cherry vinegar New Leaf Orchards (or red wine vinegar)
50ml soy sauce
2 tsp Chiu Chow Chilli Oil
2 tsp brown sugar
2 tsp miso paste
2 tsp fresh ginger, minced
2 spring onion, finely sliced into rounds
To Prepare
Combine all ingredients in a bowl and gently whisk to combine.
Prepare the dressing days ahead and add the spring onion on the day you’re serving
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DF/VEG/V
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Yoghurt Ranch
YOGHURT RANCH DRESSING
MAKES 1 ¼ CUPS
2 spring onions, finely sliced
1 garlic clove, finely minced
1 lemon, zest and juice
2 tbsp dill, minced
2 tbsp parsley, minced
1 tsp onion powder
¼ tsp coarse sea salt
¾ cup Greek yoghurt
¼ cup good quality mayonnaise
To Prepare
Combine all ingredients in a bowl and whisk or stir well to combine.
Store in jars and refrigerate until required.
Avocado Buttermilk Dressing
AVOCADO AND BUTTERMILK DRESSING
MAKES 2 CUPS
1 cup (125ml) buttermilk
1 (180g) Hass avocado
80ml extra virgin olive oil, plus extra to drizzle
(100g) 4 long green shallots, coarsely chopped
(3g) 1 garlic clove, finely chopped
(Approx 55g) Juice of 2 limes
Salt to taste
To Prepare
For the buttermilk dressing, place all ingredients in a food processor and whiz to combine. Season to taste and set aside.
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Make Ahead
Prepare dressing up to 3 days ahead.
Cook’s Note
If you want to play with flavour enhancing, add fresh coriander or smoked paprika for a colour and flavour pop.
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VEG/GF/ optional vegan and dairy free if you change buttermilk for vegan mayonnaise in the dressing.
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Tahini with Sumac
TAHINI DRESSING
MAKES 375ml
⅓ cup Tahini
125ml Extra Virgin Olive Oil Great Southern Groves
125ml water * see note
1 lemon, zest and juice
2 tbsp honey, (or brown sugar for a vegan option)
2 tsp sumac, ground
1 tsp coriander, ground
1 garlic clove, minced
To Prepare
Place all ingredients in a blender or food processor and process until smooth.
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Make Ahead
This dressing can me made and stored days ahead of use
Cook’s Note
For a thin dressing for salads, add 125ml water
For a thicker sauce to serve with vegetable dishes or spooned over meat replace water with 125g Greek yoghurt
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V/VEG/GF/DF
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