Perfectly Dressed Salads E-Book

Louise Pickford

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Beschreibung

Find fresh inspiration with these delicious recipes for perfect dressings and use them to add new depth of flavour and pizzazz to your salads.

Das E-Book Perfectly Dressed Salads wird angeboten von Ryland Peters & Small und wurde mit folgenden Begriffen kategorisiert:

Leseprobe

PERFECTLY DRESSED

Salads

PERFECTLY DRESSED

Salads

60 delicious dressing recipes from tangy vinaigrettes to creamy mayos

Senior Designer Toni Kay

Head of Production Patricia Harrington

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Food and Prop Styling Louise Pickford

Indexer Hilary Bird

First published in 2014. This updated and extended edition published in 2021 by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 E 116th Street

New York, 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text © Louise Pickford 2014, 2021 with the exception of recipes credited on page 96. Design and photographs © Ryland Peters & Small 2014, 2021.

Printed in China

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

ISBN: 978-1-78879-359-9

E-ISBN: 978-1-78879-400-8

A CIP record for this book is available from the British Library.

US Library of Congress CIP data has been applied for.

NOTES

• Both metric and imperial oz./US cups are included. Work with one set of measurements and do not alternate between the two within a recipe. All spoon measurements given are level:

• Uncooked or partially cooked eggs should not be served to the elderly or frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for citrus zest or peel, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• To sterilize screw-top jars and bottles for storing dressings, preheat the oven to 150°C fan/160°C/325°F/Gas 3. Wash the jars and/or bottles and their lids in hot soapy water then rinse but don’t dry them. Remove any rubber seals, put the jars onto a baking sheet and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes.

Contents

Introduction

VINAIGRETTES

CREAMY DRESSINGS

HERBED DRESSINGS

FRUITY DRESSINGS

INFUSED DRESSINGS

WARM DRESSINGS

SIMPLE SALADS

Index and Credits

Introduction

A salad without a dressing would be no salad at all. Of course there are as many dressings as salads so compiling this collection was, much like a dressing itself, a balancing act to ensure I managed to cover as many different types of dressings as I could.

Dressings can be divided into two main categories; vinaigrettes (an oil and vinegar dressing lightly whisked together until amalgamated just prior to use) and creamy dressings or emulsions (where oil and vinegar are whisked with another element until thickened permanently). These make up two chapters in this book whilst a further four chapters – fruity, herbed, infused and warm dressings – cover variations of these.

So what is vinaigrette? The word derives from the French ‘vinaigre’ or ‘sour wine’. A vinaigrette generally consists of three parts oil to one part vinegar or citrus (although this will vary according to taste) and can be made using various oils such as olive, walnut, hazelnut, sunflower and grape seed oil. Vinegars, too, vary greatly and include white and red wine vinegar, raspberry and other fruit vinegars, cider and balsamic vinegar.

Creamy dressings are a mixture of oil and vinegar that require the addition of an emulsifier in order to remain permanently stable. Emulsifying agents include egg and mustard and go to make such classic dressings as mayonnaise and Caesar salad dressing. Again, creamy dressings can be flavoured with various other elements ranging from ketchup and Worcestershire sauce, to fresh herbs and spices, as well as finely chopped shallots.

In the fruity dressings section I have included fruit-based vinegars as well as puréed fruits such as mango, a homemade pomegranate syrup and even diced fresh peach dressing. Herbed dressings are flavoured with finely chopped herbs added to a simple oil and vinegar mixture along with cream, mayonnaise or yogurt, with additional flavours such as horseradish.

Infused dressings differ slightly as the oil is infused first with herbs, spices or citrus, strained and then blended with vinegar. This gives the oil and subsequently the dressing its underlying flavour and characteristic. Warm (or cooked) dressings are where the integral ingredients are first heated in a pan to cook them and then vinegar (or citrus juice) and oil are added, the resulting dressing is then poured warm over the salad.

Once made, dressings should be used as soon as possible – if you do make a vinaigrette ahead of time, be sure to blend again just prior to serving. If you are storing any dressings, keep them in a sealed container in the fridge for 2–3 days. Return to room temperature before using and shake well if needed.

The serving suggestions I give in each recipe are a guideline only and you can enjoy each dressing with any salad you like. As you will discover over the following pages there is a simply staggering amount of wonderful and different dressings, which of course means a equally staggering amount of delicious salads.

VINAIGRETTES

TarragonKChampagne vinegarKSweet chilliKMild CurryKJapanese-style sweet miso and sesameKWasabi, lemon and avocado oilKWafuKSzechuan chilliKChilli and sesameKLemon and corianderKBloody MaryKSmoky barbecueKWalnut and vincottoKHazelnutKReduced balsamicKFrenchKMustard

Tarragon

When available, use macadamia nut oil in this dressing as it has a lovely mild nutty flavour that really shows off the tarragon to its best. Hazelnut oil is also good and perhaps a more readily available alternative. If you love the flavour of tarragon, use tarragon vinegar.

2 teaspoons white wine or tarragon vinegar

1 teaspoon Dijon mustard

½–1 teaspoon caster/granulated sugar

2 tablespoons freshly chopped tarragon

3 tablespoons macadamia or hazelnut oil

1 tablespoon extra virgin olive oil

salt and freshly ground black pepper

MAKES 125 ML/½ CUP

Place the vinegar, mustard, sugar, tarragon and a little salt and pepper in a blender and blend until combined, then add both the oils and blend again until amalgamated. Adjust the seasoning and serve.

This dressing goes beautifully with a poached salmon salad.

Champagne vinegar

Champagne, like wine, can be used to make vinegar and produces a mild vinegar made from dry white sparkling wine. It is available from specialist food stores.

2 tablespoons champagne vinegar

6 tablespoons extra virgin olive oil

salt and freshly ground black pepper

MAKES 125 ML/½ CUP

Place the vinegar, oil and some salt and pepper in a screw-top jar, seal and shake well until the dressing is amalgamated. Adjust the seasoning and serve.

This is lovely served with salad leaves, crumbled goat’s cheese and very thinly sliced pears.

Sweet chilli

Hot, sweet and sour together is a flavour combination we associate with Far East Asian cuisine and this dressing epitomises that. Using bird’s eye chillies/chiles will result in a fiery dressing so, if you prefer a milder heat, either discard the seeds or use 1 large, mild chilli/chile.

75 ml/⅓ cup rice wine vinegar

50 g/¼ cup granulated sugar

2 red bird’s eye chillies/chiles, thinly sliced

6 tablespoons peanut oil

freshly squeezed juice of ½ lime

2 tablespoons Thai fish sauce

salt

MAKES 150 ML/⅔ CUP

Place the vinegar, sugar and 1 tablespoon water in a small saucepan and heat gently to dissolve the sugar, then simmer for 5 minutes until the mixture is syrupy. Stir in the sliced chillies/chiles and allow to cool completely.

Whisk in the remaining ingredients until the dressing is amalgamated and adjust the seasoning to taste.

This is wonderful drizzled over a Thai beef salad with tomatoes, cucumber, red onions and fresh herbs.