Supergreen Dressing
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.
Dressings are also the one thing I can confidently meal prep. In fact, knowing I have a dressing in the fridge is often the difference between mustering up the motivation to make a salad or not.
Use these recipes as a guide; taste, test and adjust to your liking and the ingredients you have available. 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 9
3⁄4 cup olive oil
1⁄3 cup lemon juice
1 tsp lemon zest
1 tbsp maple syrup
2 tsp Dijon mustard
1⁄2 garlic clove, crushed
1⁄2 tsp salt
2 cups mixed herbs, roughly chopped
1 tbsp capers, roughly chopped
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Method 6
Place the , , , , , , and in a food processor and blitz to combine.
Then add the roughly chopped and and blitz until the herbs are finely chopped but not completely puréed.
You can also make this dressing in a lidded jar by very finely chopping your and by hand and adding these in after you have emulsified the rest of your dressing.
This will keep in the fridge for up to 1 week and freeze for up to 1 month.
It will go lumpy when chilled but will loosen up as it gets to room temperature.
Shake before use.
Jessica Prescott's tips
Try this dressing on an egg salad, a bean salad or a roasted zucchini and feta salad.
Makes 350–400 ml (12–13 1/2 fl oz)
