English Room Salad Dressing Recipes

JAM JAR DRESSINGS

Steps:

• FRENCH DRESSING
• Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
• YOGHURT DRESSING
• Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
• LEMON DRESSING
• Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.
• BALSAMIC DRESSING
• Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

ENGLISH ROOM SALAD DRESSING

Steps:

• Mix together sugar, dry mustard, paprika, celery seed, and salt.
• Add onion and grated orange peel.
• Blend in honey.
• Combine lemon juice, orange juice and red wine vinegar in seperate bowl; blend well; add to mixture.
• Add salad oil in a slow stream, beating constantly with a hand mixer or whisk.

SUMMER ALLOTMENT SALAD WITH ENGLISH MUSTARD DRESSING

Steps:

• Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.
• Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.

EASY SALAD DRESSING

Steps:

• Spoon the mustard into a bowl and slowly whisk in the oil with a small whisk. Gradually add the vinegar and 1 tsp of water to make a creamy looking dressing. Season with the sugar and a generous pinch of salt. Will keep in a sealed jar for up to a month, but must be whisked again before serving.

ENGLISH SALAD CREAM

Steps:

• Prepare an ice-water bath; set aside. Put all ingredients into a blender, and blend until well combined.
• Transfer mixture to a heatproof bowl set over a pan of simmering water. Whisk until mixture coats the back of a wooden spoon, 4 to 5 minutes. Continue to cook, whisking, 3 minutes.
• Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool.

ENGLISH SALAD DRESSING

Steps:

• Combine all dressing ingredients in the blender or food processor; process until smooth and creamy.

CLASSIC ENGLISH SALAD CREAM - OIL FREE SALAD DRESSING

Steps:

• To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it's pointless making a huge batch.).
• Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
• To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don't want the sauce too thick or too runny.
• When you think it's nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
• Of course if you don't want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
• Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.