Classic but a little posh

Classic but a little posh

By
From
Mr Wilkinson's Simply Dressed Salads
Makes
275 ml
Photographer
Jacqui Melville

Similar to an Italian dressing, this is a vinegar– and oil–based dressing from my time at Martin Wishart’s in Scotland. It keeps well in the fridge.

Ingredients

Quantity Ingredient
125ml extra-virgin olive oil
90ml walnut oil
40ml good-quality red wine vinegar
1 small french shallot, finely chopped
1 garlic clove, finely chopped
1 teaspoon sea salt
6 tarragon leaves

Method

  1. In a bowl, whisk together the olive oil, walnut oil and vinegar. In another bowl, mix together the shallot, garlic, salt and tarragon leaves. Let sit for a few minutes to infuse, then stir into the oil mixture.
  2. The dressing will keep in a jar in the fridge for months, but remember to bring it back to room temperature a good 20 minutes before using.

Uses:

  • Generally I keep this dressing away from the ‘hearty and crunchy’ salad leaves, but it’s fine if you’re using a mixture of all leaf varieties. This is my favourite on the bitter, mustard and soft leaves. It’s also great with roasted vegetable salads and grains.
Tags:
salad
salads
vegetables
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