❤ LOVE LOCAL ❤
FRENCH DRESSING
Today the term French dressing is universal but originally it was used to describe a vinaigrette. It is an emulsion of oil and vin- egar in varying quantities. Any type of oil can be used, along with an acid of either vinegar or citrus juice. To make a rally good French dressing the bal- ance of fl avours should be just right – neither too sharp nor too oily. If storing, keep in an airtight container in the fridge for up to 2 days and shake well before using.
Makes 100 ml
❤ 1 tablespoon Chardonnay or White wine vinegar
❤ 1teasppon Dijon mustard ❤ a pinch of sugar ❤ 4 tablespoons extra virgin olive oil
❤ 2 tablespoons sunfl ower oil salt and pepper
In a bowl stir together with the vinegar, mustard, sugar, salt and pepper until smooth and then gradually whisk the oils until amalgamated. Season to taste and serve. Alternatively store in a screw top jar in the fridge for up to 1 week, shaking well before use. Use on any salad of your choice.
The Perfectly Dressed Salad by Louise Pickford, publisher: Ryland Peters & Small, photography Ian Wallace
SAVOURY SUN FLOWER BRITTLE A great vegan energy booster.
❤ 125 ml raw sunfl ower seeds ❤ Half tsp dried crushed thyme ❤ Half tsp dried crushed rosemary
❤ Quarter tsp salt ❤ Eighth tsp ground black pepper
❤ 80 ml sugar
1 Line a large fl at plate with parchment paper.
2 In a large frying pan on medium heat, toast sunfl ower seeds for about 7 minutes, until browned and aromatic. Stir in dried herbs, salt, and pepper and mix to coat.
3 Add 1 tbsp water. Stir in sugar and mix well. Allow sugar to melt. Stir to combine well and thoroughly coat seeds. Pour mix onto prepared plate and spread to a single layer.
4 Cool to room temperature for about 30 minutes, then refriger- ate for 1 hour until completely fi rm.
5 Break into pieces and store in an airtight container (in refrig- erator if the weather is hot).
Vegan al Fresco: Happy & Healthy Recipes for Picnics, Barbecues & Outdoor Dining by Carla Kelly, publisher: Arsenal Pulp Press
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