3 salad dressings

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3 salad dressings

These three easy salad dressings are super-simple to make from storecupboard ingredients. Take your pick from French, honey and mustard, or marie-rose.

French dressing (aka vinaigrette) will transform anything from mixed salad leaves to tomatoes, avocado or tinned beans into a tasty side dish or simple starter. Try honey and mustard dressing with warm cooked new potatoes as a delicious accompaniment to sausages, pork chops or grilled chicken. Mix marie-rose dressing (aka seafood cocktail sauce) with cooked prawns and serve with Little Gem lettuce leaves or shredded iceberg lettuce for a classic prawn cocktail starter, or a sandwich filling.

Ingredients

For the French dressing (vinaigrette)

For the honey and mustard dressing

For the marie-rose dressing

Method

  1. To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy.

  2. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy.

  3. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined.

Recipe Tips

Use the dressing straight away, or transfer to a screwtop jar and keep in the fridge: French dressing for up to 3 days; honey and mustard dressing for up to 5 days. The oil may solidify in the fridge, so leave at room temperature for around 30 minutes and whisk or shake the jar before using.

If you’re having a picnic, take the dressing in its jar and mix with the salad shortly before serving.