Fish & Shellfish
Side Dishes & Canapes
I reckon that the perfect salad dressing should go as beautifully with grated carrots (as in the photo) as it does with salad leaves, and this one fits the bill perfectly - making it really good for the months of April and May when the weather here in the UK can turn from hot and sunny to cold and wet in the same day, and you’re not quite sure if you want warm comfort food or light, summery dishes.
Simply whisk together and it's ready to use. It will keep in the fridge for up to a week, but don't dress the salad until you're just about to serve it or everything will go a bit limp.
Serve with grated carrots, garnished with chopped fresh parsley and toasted sesame seeds - or with any other salad you fancy. It also works really well as a marinade for chicken or white fish.
More versatile salad dressings to follow in 'A dressing for all seasons' parts 2 and 3 over the next few weeks...