Real SaladsTatus Food Fantasy Blog

Sundried tomato and basil dressing

By May 24 November 9th, 2017 No Comments

Fresh growing organic basil

The secret to my endlessly long repertoire of salads? Pimp that dressing! Since I was 4 years old I have been making and experimenting with salad dressings. I have never followed a recipe and probably never will, my approach is to choose a vague style and then chuck in what’s available and hope for the best. Admittedly is was not always a successful approach but unlike baking one can always save a salad dressing by adding a bit of this and a bit of that, warning though – you may end up with a HUGE amount of salad dressing. Practice brings us closer to understanding ingredients and balancing flavours so keep at it.

Some lovely guests as a Stretching the City yoga retreat asked that I share a recipe for a sundried tomato and basil dressing we enjoyed one weekend, it may not be the same but this will give a general idea and a basis to grow from to develop your very own version. Always try to use organic produce from trusted sources for all your food preparation.

30g/1 pkt fresh basil roughly chopped, stalks included

30ml balsamic vinegar

juice of 1 lemon

1 small handful of sundried tomatoes

1 tbsp honey or maple syrup

50ml olive oil

salt and pepper to taste

1 clove garlic, grated

a few tbsp water

Blitz the lot and drizzle over a rocket, butter bean, tofu and black olive salad or anything really. I keep my dressings in jars in the fridge and remove them to warm whilst I make my salads.