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The Guardian
Gem salad with secret weapon dressing recipe by Helen Graves
By Helen Graves,
4 days ago
Gem salad with secret weapon dressing. Photograph: Robert Billington
Here’s a salad dressing that will never let you down. It’s creamy with avocado and yoghurt, savoury with fish sauce and really fresh with lots of herbs. It clings to salad like a limpet to a rock and it’s also fabulous as a dip or a sauce for grilled meat, fish or veg. You’re welcome.
Sometimes I’ll add cooked tenderstem broccoli to this salad, or you could do a charred green salad with quartered little gem and sugar snaps. I’ve kept it simple for this recipe, but you get the idea: she’s got your back.
For the secret weapon dressing fish sauce 1 tbsp basil a handful chives a handful spring onions 2, trimmed avocado 1 ripe, stoned and peeled garlic 2 cloves, peeled natural yoghurt 3 tbsp white wine vinegar 2 tbsp (or cider vinegar, or lemon juice) extra virgin olive oil 3 tbsp fresh green chilli 1 flaky sea salt a pinch
Blend all the dressing ingredients together in a small blender. It should be bright and acidic but also creamy, herbal and salty. It’s not a demure dressing and that is the point. If it’s very thick, loosen it cautiously with a small splash of water.
Wash the salad leaves and dry properly using a salad spinner or kitchen paper. Toss with the cucumber and the dressing before dividing between serving plates.
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