All the recipes by the chef Gordon Ramsay
A great salad dressing can make even a pile of lettuce exciting, and these fruity dressings are so good you almost want to eat them on their own. I made up a bunch of small batches on Sunday so I’d have exciting salads all week long.
I love fruity dressings because they are so colorful and they have the bright flavor of fruit to balance out the sharp vinegar. Some of them, don’t even need any vinegar at all. They rely on simple combinations so that the individual flavors shine through. You can make them in a mini food processor, or with a whisk. Make small batches of all of them, or one big batch of your favorite. They’ll keep in the refrigerator for about 2 weeks.
This is a classic that goes with just about anything, but try it drizzled over avocado, or melon salads, and you can use it as a marinade for grilled chicken.
Lime Cilantro Vinaigrette
the juice and zest of 1 large lime
a palmful of fresh cilantro leaves
1/4 cup extra virgin olive oil (plus more if necessary)
salt and fresh cracked black pepper to taste
You’ll really taste the shallot in this dressing, and the color will be a coral-y pink. Very pretty and elegant.
Shallot and Pink Grapefruit Dressing
1/2 large shallot, rough chopped
juice of 1/2 pink or red grapefruit (approx. 1/3 cup)
1/4 cup olive oil
1 Tbsp sherry or champagne vinegar
a dab of honey (about a tsp)
salt and fresh black pepper to taste
Blackberry vinegar is a thick deep purple vinegar that has a lot of body due to the
blackberry puree. This kind of vinegar married with fruit puree is a
new item in the gourmet market and they can be really pricey. I’ve
fallen for them several times, and they are so good, the flavors just explode. I’m actually
recycling one of the bottles that I paid big $$ for. Just mix this with olive oil for an instant dressing.
Blackberry Vinegar
6 oz box of blackberries
1/2 cup white balsamic vinegar
This is another classic. The tarragon gives it a little unexpected flavor. The whole grain mustard gives it a kick.
Lemon Mustard and Tarragon Vinaigrette
juice and zest of 1 lemon
a heaping Tbsp of fresh tarragon leaves
1 Tbsp whole grain mustard
1/4 (plus extra if necessary) walnut oil
salt and fresh cracked black pepper to taste
This one comes from my friend Mary. The color is gorgeous, and it’s a little thicker than the rest. I think it has potential as a glaze for chicken or pork, too.
Roasted Strawberry Vinaigrette ~~~ adapted from Barefeet in the Kitchen
oven to 450F
a heaping cup of strawberries, about 10
1 Tbsp fresh rosemary leaves
juice of 1/2 lime
1/4 cup olive oil
2 Tbsp white balsamic vinegar
salt and fresh cracked black pepper to taste
One year ago today—
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