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Jam jar dressings
I like to make my dressings in jam jars, because it’s so easy to see what’s going on and you can shake them up easily. With the exception of the yoghurt dressing, they’re all based on a ratio of three parts oil to one part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it’s always sensible to have a little taste once you’ve shaken it up. If the seasoning is there but you’re finding it a little too acidic, you’ve cracked it, because once the dressing is on the salad leaves it will be perfect.
Ingredients
French dressing:
- 1/4 of a clove of garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons white or red wine vinegar
- 6 tablespoons extra virgin olive oil
Yoghurt dressing:
- 1 cup natural yoghurt
- 2 tablespoons white or red wine vinegar
- 1 tablespoon extra virgin olive oil
Lemon dressing:
- 6 tablespoons extra virgin olive oil
- juice of 1 lemon
Balsamic dressing:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
Directions
French dressing:
- Peel and finely chop 1/4 of a clove of garlic. Put the garlic, one teaspoon of Dijon mustard, two tablespoons of white or red wine vinegar and six 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 1 cup of natural yoghurt, two tablespoons of white or red wine vinegar and one 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 six tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of one lemon. Put the lid on the jar and shake well.
Balsamic dressing:
- Put six tablespoons of extra virgin olive oil and two 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.
© 2020 Jamie Oliver
