let’s get dressed…

Delicious Dressings to drizzle on any dish — and don’t think just salads! These are great sauces to drizzle over grilled fish, chicken, steak or a plateful of grilled veggies (asparagus, red and yellow peppers, green poblanos, corn on the cob, raw heirloom tomatoes, zucchini, aubergine….the list goes on!).

Miso-Clementine Vinaigrette
(Special equipment: Nutribullet)

  • 2 tbsp white miso

  • Juice + zest of 1 clementine

  • 2 tbsp rice vinegar

  • 3–4 tbsp neutral oil (or light olive oil)

  • Blend smooth. Water to thin, 1 tbsp at a time for desired consistency.

Hemp Seed Chimichurri

  • 1/4 cup (1/2 dl) each of flat-leaf parsley, cilantro, mint, basil, finely chopped

  • 3 tbsp hemp seeds

  • 1 garlic cloves, crusged

  • 2 tbsp red wine vinegar

  • ½ cup olive oil

  • Chili flakes + salt to taste

  • Mix all ingredients together with a spoon

Hot Kimchi Blender Dressing
(Special equipment: Nutribullet)

  • 1/2 cup (1.5 dl) Kimchi ‘Hot’ (Tistevind) + its brine

  • 3 tbsp olive oil

  • 2–4 tbsp water, to thin

  • Optional: splash rice vinegar for extra brightness

  • Blend smooth. Water to thin, 1 tbsp at a time for desired consistency.

Hot Tabasco-Raspberry Vinaigrette (reconstructed from an Ottolenghi recipe)

  • 1 tbsp Tabasco

  • 2 tbsp Renée Voltaire hallon (raspberry) raw vinegar (good for microbiome)

  • 4–5 tbsp olive oil

  • Pinch salt

  • Optional: 1 tsp honey to round out the heat/acid

  • Whisk together

Miso-Ginger Yogurt Dressing

  • 2 tbsp miso

  • 1 tsp toasted sesame oil

  • 1 tsp fresh ginger, grated

  • Juice of 1 lime

  • 3 tbsp Greek yogurt

  • 1 tbsp mayo

  • Whisk or blend.

Warm Brown Butter Anchovy Vinaigrette

  • 50g butter, browned

  • 4–6 anchovy fillets, melted into the butter, then removed from heat

  • 1–2 tbsp white wine vinegar

  • 1 tbsp capers, chopped

  • Whisk together off heat, serve warm.

  • Best drizzled right before eating — not a make-ahead dressing.