In my afformative teenage years, I, along with my friend Jess, was always given the job of making the salad dressing whenever a big group of us were cooking at someone's house or went away on holiday together. This mainly stems from an attempt Jess and I made while we were all away at a cottage in North Devon to make supper. This was such an unmitigated disaster that I can't even remember what we were trying to make, all I can really remember is that we were both absolutely plastered and were finding ourselves incredibly funny while everyone was just getting pissed off and hungry. That was really a roundabout way of saying that the dressing with my friends and family is always given to the person who doesn't know the first thing about food/flavour/cooking as you can't really go that wrong with oil and vinegar. While yes, I was/am not a great cook, I still took this as a bit of a slight and consequentially now am slightly obsessed with salad dressings.
Surprise, surprise, my favourite dressing is the one that my Grandma always has in her fridge. She has absolutely no idea what goes in it as it is "just a little bit of everything, dear". Bearing in mind my gran also has a jar of béarnaise sauce in her fridge that she regularly uses and has had since 2010, the ingredient list for her dressing really could be anything. From what I can discern though it is olive oil (obvs), white wine vinegar, garlic, celery salt and sugar, though there is far, far more in it.
To go with the leg of lamb last weekend for Easter I made a dressed aubergine salad of sorts? Is a salad a salad if there is only one main thing in it???? I roasted some strips of aubergine with sea salt and olive oil just until they started to roll up and brown slightly and then while still warm added them to a dressing of lemon juice, olive oil, chopped red chilli and chopped garlic. IT WAS LUSH. So lush in fact that I ate it all before the lamb was ready which wasn't really the plan but oh well, sh*t happens.
To my knowledge Jess' hasn't progressed much further than our initial failures at cooking, I remember at uni she just used to eat tortillas washed down with instant mochas, but I am starting to feel that I am getting little by little slightly further away from being the one who gets lumped with the dressing.
Looks a bit like some burnt slugs have ended up in a bowl but they were lush. Oh and shoot me, it was bottled lemon juice, I wasn't going to start faffing around in the snow to find lemons.
Surprise, surprise, my favourite dressing is the one that my Grandma always has in her fridge. She has absolutely no idea what goes in it as it is "just a little bit of everything, dear". Bearing in mind my gran also has a jar of béarnaise sauce in her fridge that she regularly uses and has had since 2010, the ingredient list for her dressing really could be anything. From what I can discern though it is olive oil (obvs), white wine vinegar, garlic, celery salt and sugar, though there is far, far more in it.
To go with the leg of lamb last weekend for Easter I made a dressed aubergine salad of sorts? Is a salad a salad if there is only one main thing in it???? I roasted some strips of aubergine with sea salt and olive oil just until they started to roll up and brown slightly and then while still warm added them to a dressing of lemon juice, olive oil, chopped red chilli and chopped garlic. IT WAS LUSH. So lush in fact that I ate it all before the lamb was ready which wasn't really the plan but oh well, sh*t happens.
To my knowledge Jess' hasn't progressed much further than our initial failures at cooking, I remember at uni she just used to eat tortillas washed down with instant mochas, but I am starting to feel that I am getting little by little slightly further away from being the one who gets lumped with the dressing.
Looks a bit like some burnt slugs have ended up in a bowl but they were lush. Oh and shoot me, it was bottled lemon juice, I wasn't going to start faffing around in the snow to find lemons.
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