2 tbsp natural yoghurt
Simply mix everything together.
Ricotta mayonnaise
My daughter Meg invented this dressing, which tastes very much like mayonnaise but contains only a fraction of the calories. You can vary the flavour by adding ½ teaspoon of Dijon mustard and you can also add a little skimmed milk if you want a thinner consistency.
SERVES 6–8
2 tbsp natural yoghurt
125g (4oz) ricotta
2 tsp extra-virgin olive oil
½ tsp red wine vinegar
salt and freshly ground black pepper
Simply mix everything together to a smooth cream.
Soured cream dressing
Creamy and sweet and sour, this adds a touch of luxury to many green salads.
SERVES 6
275ml (10fl oz) soured cream
1 tsp Dijon mustard
1 tsp caster sugar
1 tsp salt
½ tsp freshly ground white pepper
Just mix all the ingredients together until creamy. Keep in a covered container in the fridge for 4–5 days.
Tahini dressing v
The creamy texture and slightly bitter flavour of this dressing is addictive. It goes well with almost any vegetable or pulse salad. Try adding some chopped fresh herbs such as flat-leaf parsley or chives.
SERVES 2–4
1 heaped tbsp tahini
2 tbsp cold water
1 tbsp lemon juice
1 garlic clove, crushed (optional)
salt and freshly ground black pepper
Put the tahini into a bowl and gradually beat in the water and lemon juice. The mixture will be lumpy at first, but will gradually get light and fluffy as you beat in the liquid.
Add the garlic (if using) season to taste.
Tofu dressing v
This dressing, made from tofu or bean curd, is a bit like mayonnaise but considerably more nutritious and lower in oil. This is also nice with some chopped fresh herbs or spring onions added.
MAKES ABOUT 35OML (12FL OZ)
300g packet tofu – from health-food shops
2 tsp red wine vinegar
1 tsp mustard powder
1 tsp muscovado sugar
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper
If you’ve got a blender, simply whiz all the ingredients together until combined. Or put the ingredients into a deep mixing bowl and use a hand blender.
Alternatively, put the tofu into a bowl and whisk until smooth, then add the vinegar, mustard and sugar and whisk again. Next beat in the oil, a little at a time. Season with salt and pepper.
Vinaigrette v
When I’m making this to dress a salad, I usually make it straight into the salad bowl, mix quickly and put the salad in on top. But if you need it for pouring over a salad, or for serving with avocados, for instance, it’s easiest to make it by shaking all the ingredients together in a clean screw-top jar, and for this you may want to double the quantities given here. Store in the jar in the fridge for up to a week.
SERVES 4–6
1 tbsp wine vinegar (preferably red)
3–4 tbsp extra-virgin olive oil
salt and freshly ground black pepper
Mix everything together, adding plenty of seasoning. Some chopped fresh herbs, a crushed garlic clove, also a little mustard and a dash of sugar, can be added to vary the flavour. You can also use different vinegars, such as cider or raspberry vinegar for a fruity flavour, balsamic vinegar for a rich, slightly sweet, mellow flavour, or rice vinegar, which is light and delicate.
VARIATION
Walnut vinaigrette v
Make as described, with 1–2 tablespoons of walnut oil replacing the same quantity of olive oil. Adding a crushed garlic clove also works well.
Yoghurt and green herb dressing
This is a fresh-tasting, slightly sharp dressing that’s good with most salad.
SERVES 4–6
275ml (10fl oz) natural yoghurt
1–2 heaped tbsp finely chopped fresh herbs, especially flat-leaf parsley, also chives and mint
1 tbsp lemon juice
salt and freshly ground black pepper
Put the yoghurt into a bowl and stir in the chopped herbs, lemon juice and salt and pepper to taste.
VARIATION
Yoghurt and spring onion dressing
Make as in the main recipe, using 3 tablespoons of chopped spring onions instead of the chopped herbs.
How to sprout beans, grains and lentils v
Sprouted beans, grains and lentils may sound a bit ‘knit your own yoghurt', but it’s worth doing as they can add an interesting, crunchy element to salads and are highly nutritious, being rich in vitamins and minerals and containing high-quality protein.
Sprouting is easy to do. All you need is a jar (a big coffee jar is ideal), a piece of muslin or J cloth to go over the top, secured with an elastic band, and some beans or seeds. Most types are suitable, with the exception of red kidney beans and large beans like butter beans. Good ones to use are chickpeas, whole lentils,
