[dropcap style=”font-size: 60px; color: #9b9b9b;”] A[/dropcap] green salad is my favourite go-to when I want to add more veg to a meal.
Especially now Fergal is older and we’re trying to have more family dinners, it can be ‘too much’ effort to mix up a salad dressing and toss in some leaves.
But over the last few months I’ve discovered a trick that makes salad making 1000% easier (and more likely to happen!).
Just make your dressing in bulk and keep it in a bottle on the dining table. That way all you need to do at dinner time is get some leaves in a bowl. And then dress once you’ve sat down and the rush is over.
It’s a simple idea. But like many simple ideas, it really makes a difference…
Got any tricks you use to eat more salads and/or veg? I’d love to hear about them in the comments below…
Go-To Salad Dressing
This has been my go-to salad dressing for years. The addition of soy sauce gives saltiness but also a really lovely and unexpected depth of flavour. I tend not to add herbs or garlic so it can be kept on the dining room table (for months) instead of the fridge. But see the variations for other possibilities.
makes: more than 1 cup
takes: 10 minutes
1 cup extra virgin olive oil
4 tablespoons sherry, rice vinegar or wine vinegar
1 tablespoon soy sauce
1. Measure out and combine ingredients. Pour into a jar or bottle.
2. Seal and shake well. Taste and add more soy or some salt as needed.
soy-free – replace soy sauce with coconut aminos or skip it and season with sea salt instead.
different oil – EVOO is my favourite but you’re welcome to use other well flavoured oils if you like.
sweeter – use balsamic vinegar or a caramelized red wine vinegar or a tablespoon honey.
herby – a few leaves or tarragon are lovely. As are a handful of chopped parsely or basil. If using herbs keep in the fridge and use asap, preferable no longer than 2 weeks.
mustardy – add 1-2 tablespoons dijon or wholegrain mustard. OK to keep this at room temp.
garlicky – I’m not the hugest fan of garlicky dressings but feel free to add a small crushed clove of garlic. Keep in the fridge and use within 2 weeks if using garlic.
single serve – to dress enough salad for 2 people I usually use 2-3 tablespoons EVOO, 1 tablespoon vinegar and 1 teaspoon soy sauce.