Make dressings as you need them and store any leftover dressing in the fridge for up to a week. They are simple to make, taste sensational and have no artificial flavours, additives or gums that are in many store-bought dressings.
The most straightforward vinaigrette of all contains the following ingredients:
- ½ tsp of Murray River Salt
- 1 tbsp of red wine vinegar
- 6 tbsp of Illalangi EVOO
- Fresh mountain pepper berries ground to taste
Method:
Simply whisk all these ingredients together to create your simple salad dressing, and drizzle over your salad at the time of serving.
Ingredients within this recipe can be changed, removed, or added to alter the taste of the dressing to your liking.
Lime & Coriander
One pinch of chilli powder or fresh chilli, one pinch of salt, one teaspoon of grated ginger, one teaspoon of clear honey, 120 millilitres of Illalangi EVOO, four tablespoons of lime or lemon juice, and one tablespoon of chopped coriander.
Fruit and Balsamic Vinaigrette
For this variation, replace the red wine vinegar with half balsamic, and half fruit vinegar, such as a raspberry or pear vinegar.
Basil Vinaigrette
Add half a tablespoon of very finely shredded basil leaves.
Whole Grain Mustard Vinaigrette
Add one and a half tablespoons of whole grain mustard.
Tomato Vinaigrette
Add finely diced flesh of one ripe tomato, skinned and seeded.
Pesto Vinaigrette
Add one tablespoon of Illalangi Black Olive Pesto or our homemade Rocket and Parmesan Pesto.
Garlic Lemon Vinaigrette
Replace the vinegar with two tablespoons of freshly squeezed lemon juice, and add one clove of finely chopped garlic, one teaspoon of finely grated lemon zest, and one tablespoon of finely chopped parsley.
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