I believe that the key to a good salad often lies in its dressing; it’s the quintessential element that ties all the ingredients together and a good
dressing has the power to completely change the flavour profile of a bowl of humble veg. Use my dressing recipes as a guide; taste, test
and adjust to your liking and the ingredients you have available. When making a dressing, I like to keep Samin Nosrat’s concept of Salt, Fat, Acid, Heat in mind, except with dressings it’s Salt, Fat, Acid, Sweet. For best results, make your dressing before you start on your salad and set it aside. This will give your flavours time to mingle and will also make everything come together much more effortlessly at the end.
Ingredients 6
1⁄2 cup balsamic vinegar
1 French shallot, very finely diced
1⁄2 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 tsp maple syrup
1 tsp salt flakes
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Method 2
Put the and in a jar and set aside for 5–15 minutes to mellow its raw, sharp taste.
Add the , , , and , screw on the lid and shake until well combined.
