Recipe: Dress and drizzle

Francesca

It’s that time of year when there’s bound to be a bag of freshly picked salad leaves or a full head of lettuce in the box.  They shine with a good dressing. And plenty of veg take kindly to oven-roasting and serving at room temperature with a good dressing or drizzle too.

I’ve got 4 dressings for you to try:

  1. Classic French: Clem in the Regather team is French so how could we not include a classic.
  2. Tahini and yoghurt: Try with falafel or roasted chunks of aubergine or cauliflower.  Toss or serve the sauce in a side bowl.
  3. Sesame, soy and coriander: Try with leaves or cucumber or grated carrots or prawns.  Quite powerful, so be sparing. 
  4. Ultimate Lemon: One of us in the veg box team is obsessed with citrus zest. Here’s another outing. Yummy with countless things, but especially young-ish broad beans. 

Ingredients

  • Listed below.

Method

  1. Classic French. Whisk: 6 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, salt and black pepper, pinch of sugar.
  2. Tahini and yogurt. Whisk: 2 tbsp tahini, 3 tbsp Greek yogurt, juice of half a lemon, 1 clove grated or minced garlic, salt and pepper, pinch sumac (optional). Then blend in a little cold water until you get your desired consistency.
  3. Sesame, soy and coriander. Whisk: 2 tbsp toasted sesame oil, 2 tbsp soy sauce, 2 tbsp groundnut (or sunflower) oil, 1 tsp honey, juice of 1 lime, pinch of red chilli flakes, handful of coriander (chopped).
  4. Ultimate Lemon. Whisk: finely grated zest of 1 large lemon, 1/4 cup lemon juice, 1 tsp sherry vinegar, 1/2 cup salad oil (mild olive or rapeseed), 2 small garlic cloves minced, 1/2 tsp salt, 1/4 cup water, 1 tsp sugar, black pepper to taste.