My sister-in-law complains that all her dressings are the same, and she yearns to ring, somehow, the changes.
One easy way to do this is to introduce a slightly sweeter, fruity, vinegar – this goes especially well with spinach; with peppery leaves such as watercress or rocket (especially if mixed with orange slices and spring onion); and with bitter leaves such as endive.
A simple solution in the summer is to make raspberry vinegar. A just as simple winter version is to make cranberry vinegar. It doesn’t just go well with the leaves listed above, but also over roasted aubergines and peppers (in which case you can serve it warm), or with any salad served with lamb, or, of course, turkey.
Here’s how to make it.
Cranberry and rosemary dressing for winter
- 1 tbsp cranberry sauce (or cranberry or redcurrant jelly)
- 1 sprig of rosemary, chopped fine
- 1 tbsp cider vinegar (or, I use the apple shrub I learnt to make under Matthew Pennington’s instruction)
- 4 tbsps olive oil (or you could also, very effectively, use walnut oil, or a mix of both)
- Smoked salt
- Generous grinds of black pepper (Indonesian long pepper is great)
- Mix the lot together, well.