Jamie Oliver Salad Dressing Yogurt Recipes

ZINGY FAT-FREE DRESSING

Steps:

• Place all the ingredients into a food processor, including the basil or coriander stalks, and blitz for around 30 seconds, or until smooth. Taste and add a bit more vinegar, lemon juice or seasoning if needed. Use a few tablespoons to dress a beautiful garden salad and keep the rest in a clean jar in the fridge - it'll keep happily for a couple of days.

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.

JAMIE OLIVER'S HOMEMADE YOGURT

Steps:

• Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours.
• Place in the fridge to chill; it will keep for 1 week.