The only basic rule for making a vinaigrette salad dressing is to start off with I part good vinegar and 2 to 3 parts good quality oil. Olive .oil is the most popular but there are many others to experiment with -grape, seed, macadamia, avocado, walnut and peanut oils all make very tasty dressings.
From there it’s up to you. Salt, pepper, crushed garlic, mustards, soy sauce, sweet chilli sauce, chives, herbs. Try these basic combinations, then start experimenting with your own:
- extra virgin olive oil, wine vinegar, crushed garlic, salt & pepper
- extra virgin olive oil, wine vinegar, crushed garlic, soy sauce and dash of tabasco
- extra virgin olive oil, w ine vinegar, Dijon or wholegrain mustard
- macadamia nut oil, wine vinegar, chopped fresh chives
- walnut oil, white wine vinegar, walnuts, chives, honey
- extra virgin olive oil, white wine vinegar, chopped basil (use on to1nato and cucumber)
Vinaigrette will keep in an airtight container in the fridge for up to one week. Bring to room temperature and whisk to combine just before serving.
Geoffrey’s Caesar Salad Dressing
6-7 Anchovies (I small can)
1 Heaped Teaspoon of Crushed Garlic
2 Tablespoons of Wholegrain Mustard
2 Tablespoons of Worcestershire Sauce I Dash of Tabasco Sauce
4 Tablespoons of Red or White Wine Vinegar
Half a Cup of Olive Oil
1 Coz Lettuce
4 Slices of Toast Cut Bread
6 slices of Prosciutto
Half a cup of Grated Parmesan Cheese
Cover and micro wave the anchovies for 20 seconds. Place into mixing bowl and break down with a fork. Add the garlic, mustard, Worcestersh ire sauce, Tabasco, wine vinegar and olive oil. Whisk until mixed. Finally whisk in the egg. It will emulsify the oil and stop front separating.
Cut crusts off the bread. Brush with olive oil. Bake in l 80C oven until crisping (not too hard). Remove and cut into croutons.Place prosciutto on alfoil under the griller and grill until crisp (turn once). Remove and allow to cool on absorbent paper. When cool break up. Strip outside leaves off the coz and throw away.Break leaves off and into halves. Place into big salad bowl. Add prosciutto, croutons, and cheese. Pour dressing over and toss thoroughly. Enjoy.