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Dressing for Success 250mL
2020 Josephine Pignolet Young Chef of the Year Award Winner, Anna Ugarte is pretty good at making stuff taste nice. During one of those deep lockdown weeks of isolation, I threw her the question of “what do REALLY good restaurants do for their salad dressings?” The answer is, this!
ingredients: ALTO Robust Olive Oil, Caramelised Eschallots, Sherry Vinegar, Apple Cider Vinegar, Tamari (GF), Dijon Mustard, White Miso, Preserved Lemon, Palm Sugar, Bay Leaf
2020 Josephine Pignolet Young Chef of the Year Award Winner, Anna Ugarte is pretty good at making stuff taste nice. During one of those deep lockdown weeks of isolation, I threw her the question of “what do REALLY good restaurants do for their salad dressings?” The answer is, this!
ingredients: ALTO Robust Olive Oil, Caramelised Eschallots, Sherry Vinegar, Apple Cider Vinegar, Tamari (GF), Dijon Mustard, White Miso, Preserved Lemon, Palm Sugar, Bay Leaf
2020 Josephine Pignolet Young Chef of the Year Award Winner, Anna Ugarte is pretty good at making stuff taste nice. During one of those deep lockdown weeks of isolation, I threw her the question of “what do REALLY good restaurants do for their salad dressings?” The answer is, this!
ingredients: ALTO Robust Olive Oil, Caramelised Eschallots, Sherry Vinegar, Apple Cider Vinegar, Tamari (GF), Dijon Mustard, White Miso, Preserved Lemon, Palm Sugar, Bay Leaf
Ingredients: Olive Oil, Vinegar, Mustard, Onion, White Miso (Rice, Koji, Salt), Preserved Lemon, White Soy (contains wheat), Palm Sugar, Bay Leaves
Contains Gluten and Soy
So how does one make a salad dressing this good? Well first, we caramelise eschalots in white soy sauce with bay leaves. Then, we blitz in sherry vinegar, miso, preserved lemons, palm sugar, dijon mustard and tie it all together with fresh Alto Robust Olive Oil. It’s perfect on its own to mix in with salad leaves, or dip bread into. We also recommend adding some fresh grated garlic and cracked pepper to really knock it out of the park. You can also thin it out with your own vinegar or buttermilk depending on how you’d like to serve it! Keep it in the fridge to maximise freshness and longevity.