DRESSINGS AND VINIAGRETTE

by Ed Halmagyi

Instructions

From left:
SIMPLE ASIAN DRESSING
Makes ¼ cup

1 Tbsp sesame oil
1 Tbsp Shaoshing cooking wine
2 tsp soy sauce
½ tsp brown sugar
juice of ½ lime

1 Combine all ingredients in a small bowl, then serve.

TRUFFLED LEMON DRESSING
Makes ½ cup

3 cloves garlic, minced
juice and zest of 1 lemon
2 Tbsp truffle oil
¼ cup vegetable oil
salt flakes and freshly-milled black pepper

1 Whisk all ingredients in a bowl then set aside for 30 minutes to marinate.

GARLIC-CHILLI DRESSING
Makes ½ cup

2 cloves garlic, minced
1 tsp dried chilli flakes
1cm piece ginger, finely grated
½ eschalot, finely diced
1 Tbsp mushroom soy sauce
1 Tbsp chilli oil
⅓ cup extra virgin olive oil

1 Combine all ingredients in a bowl, then set aside for 30 minutes to marinate.

HONEY-MUSTARD DRESSING
Makes ½ cup

1 Tbsp tarragon mustard
1 Tbsp leatherwood honey
juice of ½ lemon
⅓ cup extra virgin olive oil
salt flakes and freshly-milled black pepper

1 Whisk the mustard, honey, lemon juice and oil in a bowl then season with salt and pepper.

ORANGE-PEPPER DRESSING
Makes ½ cup

½ eschalot, finely diced
1 Tbsp port
2 tsp white wine vinegar
zest and juice of ½ orange
¼ cup extra virgin olive oil
salt flakes and a generous amount of freshly-milled black pepper

1 Combine all ingredients in a small bowl, then refrigerate for 1 hour to infuse, then serve.

FRENCH VINIAGRETTE
Makes ½ cup

2 tsp Dijon mustard
2 Tbsp apple cider vinegar
⅓ cup extra virgin olive oil
salt flakes and freshly-milled black pepper

1 Combine all ingredients in a small jug, then puree with a stick blender until smooth.

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