Friday, December 1, 2006

Other dressings

Try this lovely dark, creamy dressing with fresh tuna, salmon, sea bass, roasted aubergines (eggplant) or pasta.

300mI (10 fl oz /1 1/4 cups) fromage frais
100g (4 oz / 1/2 cup) stoned black olives
8 anchovy fillets, drained and rinsed
1 tablespoons capers, drained
4 tablespoons olive oil
Rind and juice of 1 lemon
1/2 teaspoon Dijon mustard

Place all the ingredients except the fromage frais in a blender and mix until a rough paste is formed. Transfer the mixture to a bowl and gently fold in the fromage frais. For a thinner consistency, add 4 tablespoons water.


This popular dressing is delicious served with a fresh green salad and crispy cro tons. Alternatively, try it with smoked chicken or celery.

1 egg, size 2
1 teaspoon garlic, crushed
Juice of 1 lime
1 teaspoon Dijon mustard
10 tablespoons olive oil
8 anchovy fillets , chopped into small pieces
25g (1 oz / 2 tablespoons) Parmesan cheese, finely grated
2 tablespoons yoghurt

Whisk the egg with garlic, lime juice and mustard until smooth. Then, one tablespoon at a time, slowly add the olive oil. Stir in the remaining ingredients and season with salt and pepper to taste.

Croutons - gently fry one slice of white ad (crusts removed) in olive oil until golden, remove from the pan and cool. Rub both sides of the bread with a clove of fresh garlic and cut into small cubes. Croutons can be stored in an airtight container for 48 hours, but are best made fresh.


This is a wonderful combination, delicious with pork, salami, peppers, iceberg lettuce, watercress, cheese and pasta dishes.

50g (2 oz/ 1/4 cup) thinly sliced chorizo, cut into strips
25g (1 oz/2 tablespoons) watercress leaves
300mI (10 fl oz/ 1 1/4 cups) olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard

Place all the ingredients, except the chorizo, in a blender and puree until smooth. Transfer the liquid to a bowl and mix in the chorizo. Season with salt and pepper.

* Best if kept refrigerated for 4-6 hours before serving,. this allows the flavour of the sausage to infuse into the dressing.

1 comment:

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