An excellent dressing that works particularly well with butter head lettuce. The dressing keeps for at least two weeks in the refrigerator.
A spicy dipping sauce for your summer rolls and gyozas, that you can quickly knock up in a jam jar.
This castelfranco is a star with this pink peppercorn dressing but you can enjoy this with butterhead or batavia lettuce instead.
Easy elderflower vinegar for your salad dressings
Elderflower vinegar has a slightly liquorice-like flavour which will add an extra dimension to your salad dressings.
Inexpensive raw apple cider vinegar and easy to make from apple scraps.
In a professional plant-based kitchen, if time allows, not much needs to go to waste. Next time you have some organic apple peelings and cores, you could try making your own raw and unpasteurised apple cider vinegar by following the steps below.
A super-quick and easy delicious raw vegan strawberry dressing
Strawberries are definitely one of the signature foods of summer, but it doesn’t always have to be strawberries and cream. This is one of those simple dressings that is really delicious. It looks a little like a thousand island dressing but it is not how it tastes.
An easy chive vinegar you can make with the blossoms
Chive vinegar has the flavour of alliums but isn't too overpowering. It is a useful way to add extra flavour to your salad dressings and uses the part of the chive that most people discard – the blossom. It is extremely straightforward to make and can be stored indefinitely in the refrigerator.
quick and easy dairy free parmesan style cheese
This is such a simple recipe yet it’s really effective. It’s full of flavour yet won’t over dominate the majority of foods that it is added to. It will brighten up a dreary bowl of spaghetti (courgette or otherwise), add some lustre to your salad and is an interesting pairing to your pizza. It will also add a salty depth of flavour to minestrone.
Vegan, diary free dressing. This dressing works really well as a marinade for mushrooms.
As yet, I have never visited Marrakech, but if I had I imagine that this dressing would be served lavishly over some very strong flavoured baby leaves, shredded carrots and dark olives.