Sundried tomato and basil dressing

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.

 

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