It’s been hot lately, so hot that the mere thought of cooking nearly sends me into a sweaty delirious mess (a lazy, sweaty delirious mess too if truth be known). I’ve been avoiding hot dishes like the plague, instead opting for fresh salads jam packed with summer greens, loads of crunch and importantly, minimum effort.
This brings me to the all-important salad dressing. I don’t know about you, but I think that dressings can either make or break a salad; they need to be balanced, complementary and pack a flavoursome punch.
I have been experimenting with my essential oils and have come up with a few dressing combinations that I am thoroughly enjoying.
Two pointers before you get started.
1. Less is more when it comes to cooking and flavouring with essential oils. Always start with one drop, then taste and add more to suit your palate.
2. ONLY use 100% pure essential oils in your cooking. I use the doTERRA range because of their potency and purity. You can purchase them via me retail or wholesale via my essential oils page. There is a little more information about the most cost effective way to do this at the foot of the post.
Basic Vinaigrette Dressing
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar (or balsamic, apple cider, rice, sherry, or other wine vinegar)
3 drops of Lemon essential oil
Salt and Pepper to taste
Mustard delight dressing
2 tablespoons rice malt syrup
2 tablespoons orange juice
1/3 cup extra virgin olive oil
1 teaspoon wholegrain mustard
2 drops of Wild Orange oil
Salt and pepper to taste
Asian Style Dressing
1/4 cup olive oil
1 tablespoon fish sauce
2 tablespoons lime juice
2 drops of Lime oil
1 teaspoon soy sauce
1 crushed garlic clove
Chopped fresh chilli to taste
2 drops of Ginger oil
(This works particularly well with cabbage and kale).
2 teaspoons red miso paste
2 to 3 tablespoons of fresh lime juice
1 splash of olive oil
Whisk the miso paste, olive oil and lime oil in a small bowl until smooth and creamy. Whisk in about half of the juice and taste. Add the rest if desired.
Lemon essential oil is extracted from the lemon rind which gives it an entirely different flavour than lemon juice. It typically takes 45 lemons to fill one 15ml essential oil bottle.
Looking for some salad recipe inspiration? Why not try this soba noodle salad with eggplant and mango? Or this quinoa salad with zucchini, peas and preserved lemon? And whilst I’ve got you, do you have any essential oils you love to add to your salads? Please do share, I’m always looking for recipe inspiration!
Purchasing essential oils.
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