Rec
⭐
this is a recipe from the heart, measurements are emotional and raw
splash of wine vinegar (i use a white wine vinaigrette but this also works with rice or watevs)
pinch of salt
whisk that to dissolve salt
add more olive oil than vinegar
whisk her hard until she emulsifies
heres where i give a little pinky taste test for balance of acid and smoothness
(if too acidic add a touch more oil and salt, if not enough zing add more vinegar)
now crack some pepper!!!
perfect side salad for any meal (maybe?), trust me cause im writing this while eating this exact dressing rn :P
Mar 22, 2024
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🥗so easy and all my friends ask for the recipe:
olive oil
champagne vinegar (or any other vin)
dijon mustard
maple syrup
fresh lemon or lime juice
1 minced garlic clove
salt
pepper
your favorite herby seasonings
shake it up in a mason jar xx
shake it up in a mason jar xx
Jan 24, 2025
Rec
🥗These are the things I needed to make really good salads at home:
- a really big salad bowl for optimum tossing (I got mine from IKEA)
- salad tossers (or just use tongs, but make sure you get it all tossed for optimum salad)
- really good extra virgin olive oil (I almost never buy pre made dressing as this is the basis for all the dressings I like)
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
Rec
A SIMPLE LITTLE BALSAMIC VINAIGRETTE. MAYBE SOME ROASTED GARLIC IF IM FEELING SILLY. PARM ON TOP!
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