Salad Dressings

It has been said that it's too difficult to make salad dressings. I don't think so.

Of course there are 1000s of dressings just as there are 1000s of salads!

Basic Vinaigrette
Use Olive Oil or Extra Virgin
White wine vinegar
In the ratio of 3:1 to start, to your taste later.
Salt and pepper to taste

Variations
Now the world unfolds...
Try lemon juice instead of vinegar
• Add (just) a splash of balsamic vinegar, don't use more than 20%
• Garlic, chili, fresh herbs
• Mustard, Dijon or seeded


- -
Other dressings
Thai Noodle salad dressing - very zingy
For the salad use cooked rice noodles, shallots or green onions, mini tomatoes, bean shoots, coriander and mint to taste.
Add shelled cooked prawns or BBQ chicken pieces for a non-vegetarian alternative.
Adjust the dressing with the lime, sugar and sesame oil.

The dressing consists of
1 tbsp vegetable oil [olive is the wrong flavour]
2 tbsp rice vinegar
2 tbsp fish sauce
Squeeze of lime juice
1 small red chilli finely chopped
2 tsp palm or white sugar, or to taste
Sesame oil to taste

BBQed Eggplant with miso

Ingredients
6 Long thin eggplants
2 tbsp Red miso paste
2 tbsp Mayonnaise
black sesame seeds to garnish

Method
Use long thin eggplants.
Mix the miso and mayonnaise together in a bowl.
Split the eggplants lengthways, so you have the two halves.
Score the inside face of the eggplants in a large cross-hatch pattern, careful not to cut too deep or the eggplant will fall apart.
Place the eggplant, open side down on a medium BBQ grill.
Cook until slightly scorched.
Remove from the heat and spread the miso mayo mixture evenly on the now scorched eggplant surface.
Not too thin but not too thick - heavily "buttered" is fine.
Return to the grill, skin side down.
When the skin starts to blister they should be done - remove from heat.
Garnish by sprinkling lightly with the black sesame seeds.
Wait for them to cool slightly before eating.