Serves 1
Directions
- 1For the lemon dressing, combine olive oil, lemon juice, dijon mustard, crushed garlic, honey, salt, and pepper in a jar and shake until emulsified.
- 2For the balsamic dressing, combine olive oil, balsamic vinegar, dijon mustard, and honey in a jar and shake until emulsified, seasoning with salt and pepper.
- 3For the peanut butter and chili dressing, whisk peanut butter, sriracha, soy sauce, lemon juice, and honey in a bowl, thinning with warm water to desired consistency.
- 4For the yogurt dressing, mix yogurt, lemon juice, olive oil, crushed garlic, and chopped oregano in a bowl, seasoning with salt and pepper and thinning with water if needed.
- 5For the green goddess dressing, blend yogurt, mayonnaise, parsley, chives, fennel, lemon juice, garlic, and anchovy fillets until smooth, adding water for consistency if desired.
- 6For the shallot vinaigrette, whisk finely diced shallot, red wine vinegar, dijon mustard, olive oil, honey, salt, and pepper in a bowl until emulsified.
Ingredients
- 70 ml olive oil
- 2 whole lemon
- 1 tsp dijon mustard
- 1 clove garlic
- 1 tsp honey
- salt (optional)
- pepper (optional)
- 30 ml balsamic vinegar
- 60 g peanut butter
- 1 tsp sriracha
- 2 tsp soy sauce
- 100 g yogurt
- 15 ml extra virgin olive oil
- 1 handful oregano, freshly chopped
- 60 g mayonnaise
- 15 g flat leaf parsley
- 10 g chives, roughly chopped
- 10 g fennel
- 2 whole anchovy fillet
- 1 large shallot, finely diced
- 30 ml red wine vinegar
Equipment
jarbowlwhiskimmersion blender
Tips
- You can substitute honey with maple syrup in all recipes.
- The peanut butter and chili dressing is great for Asian salads, slaws, and as a dipping sauce.
- You can use plain, Greek, or natural yogurt for the yogurt dressing.
- You can add chili flakes to the peanut butter dressing for extra heat.
- In the green goddess dressing, you can use dill, basil, or tarragon instead of fennel.
- In the green goddess dressing, use capers instead of anchovies to make it vegetarian.
- You can use cherry vinegar instead of red wine vinegar in the shallot vinaigrette.
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