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Aspall Cyder - Cider and Vinegar

Simple dressings to liven up salad leaves


Date
28th July 2015

Category
Cook And Eat


Many a limp leaf has been drowned in bland, gloopy sauce in the name of salad dressing. But all you need are a few simple ingredients added to good quality oil and vinegar to raise up your rocket, lift your lambs lettuce, pimp your peashoots, or augment your arugula.

Dressings are all about balance of flavours and bringing out the taste and textures of your salad.

Experiment using different types of vinegar and oil to complement your other ingredients; if you stick to the basic principle of 1 part vinegar to 4 parts oil and season well, it’s hard to go wrong. The easiest way to make all these dressings is just to combine all the ingredients in a jam jar, screw on the lid and shake until well combined.

  • Honey and Mustard dressing

    A classic for leaf salads. Also great with a more substantial chicken and bacon salad.

    2 tsp Aspall White Wine Vinegar
    2 tbsp Extra Virgin Rapeseed Oil – try Hillfarm
    ½ tbsp Dijon mustard
    ½ tbsp honey
    Pinch of Maldon Sea Salt
    Black pepper  

  • Cyder Vinegar dressing with a hint of smoke and chilli

    Try this with thinly sliced fennel and bitter leaves like radicchio and chicory.

    2 tsp Aspall Cyder Vinegar
    2 tbsp Extra Virgin Rapeseed Oil Pinch of chilli flakes (depending on how hot you like it!)
    ½ tsp Maldon Smoked Sea Salt
    1 tsp sugar
    Black Pepper

  • Creamy horseradish dressing

    A great accompaniment to peppery leaves like rocket and watercress, and especially delicious with fish such as salmon or smoked mackerel.

    1 tbsp Aspall Red Wine Vinegar
    2 tbsp Extra Virgin Rapeseed Oil
    2 tbsp soured cream or crème fraiche
    1 ½ tsp horseradish sauce
    Pinch of Maldon salt
    Black pepper

  • Double olive dressing

    Add an Italian twist to your salad. This dressing works particularly well with sliced beef tomatoes.

    2 tsp Aspall Balsamic Vinegar
    2 tbsp Extra Virgin Olive Oil 
    6 black olives, finely chopped
    ½ tsp dried oregano
    Black pepper
    Very small pinch of Maldon salt (as the olives will be salty)