SALAD DAYS: 3 FLAVOR IDEAS TO DRESS UP YOUR SALADS

Salad Days: 3 Lemon Dressings by Eliza Ellis


AS PART OF UNOFFICIAL LEMON WEEK, I'VE WHIPPED UP A FEW LEMONY SALAD DRESSINGS FOR US ALL TO ENJOY!
 
Here in Australia, we've had some gorgeous sunny days this last week - you can just smell spring in the air! And with the change in weather, I'm looking forward to eating summer salads again.

If you've never made a salad dressing before, they're super easy - you can whip them up in no time - just remember to taste as you go, and customize them as you like.


Lemon, Honey & Mustard Dressing - Salad Days: 3 Lemon Dressings by Eliza Ellis


1. CREAMY LEMON, HONEY & MUSTARD DRESSING:
 
TO MAKE: Mix together one heaped teaspoonful each of dijon mustard, seeded mustard and honey. Add a few tablespoons of cream and a slug of olive oil. Mix well and add 2 teaspoons of lemon juice.

This dressing goes beautifully with something like grilled chicken salad - I'd add sugar snap peas, fresh baby peas or snow peas (mange tout) too.


Sweet Horseradish & Lemon Dressing - Salad Days: 3 Lemon Dressings by Eliza Ellis


2. SWEET HORSERADISH & LEMON DRESSING:
 
TO MAKE: Dissolve a teaspoon of sugar in a little boiling water, then add the juice of a lemon, 3 teaspoons of white balsamic vinegar, 1/2 teaspoon of horseradish, a good slug of olive oil, twist of black pepper and a sprig of minced parsley. Mix well.

This Sweet Horseradish & Lemon Dressing has a certain bite at the end, and is just delicious. This would be amazing in a salad of baby spinach, roasted pumpkin, roasted beetroot and ricotta...


Walnut, Lemon & Rosemary Dressing - Salad Days: 3 Lemon Dressings by Eliza Ellis


3. WALNUT, LEMON & ROSEMARY DRESSING:
 
TO MAKE: Muddle together 4 teaspoons of red wine vinegar and a teaspoon of brown sugar. Add a good slug of olive oil, a teaspoon of lemon zest, a few finely chopped walnuts, and a very little chopped rosemary. Mix well.

I think this Walnut, Lemon & Rosemary Dressing will be my favorite this summer. The walnuts give it a lovely depth, and that little, tiny bit of rosemary makes it interesting.

We had this for dinner last night over some baby spinach, with pan fried lamb and roasted rosemary potatoes - absolutely lovely (even the husband said so which is rare!)

Why not check out a few more of my Unofficial Lemon Week Recipes:

Preserved Lemons
Classic Lemon Butter
No-Bake Lemon Slice
Homemade Lemon Cordial
Simple Gremolata


All the best,

Eliza.


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