Gwyneth Paltrow really does some nice salad dressings. Specifically, in her new book. I am on the judging panel for a cookery book award, so I am currently ploughing my way through 26 books – and she excels at veggies, salads and interesting dressings. See “It’s All Good” by Gwyneth Paltrow and Julia Turshen, £20.00, Sphere Books.
This is a variation on her Carrot-Ginger Dressing. I (unusually) didn’t have any carrots, so substituted a red pepper. I used onions instead of shallots (shallots are milder), white wine vinegar instead of rice vinegar, omitted the toasted sesame oil (didn’t have any), and used a combination of olive oil and sunflower oil instead of the grape seed oil. As you see, you can substitute quite a lot and it still comes out delicious! Ginger is very good for digestion, and the honey makes it subtley sweet – something I love in a salad. Everything’ going in the blender, so don’t be too precious about chopping.
Recipe: Gwyneth’s Ginger Salad Dressing
Ingredients (makes a big jar-full)
1 red pepper, cored and roughly chopped
- 1 onion, peeled and roughly chopped
- 50g fresh root ginger, peeled and roughly chopped
- 2 tbsp sweet white miso paste (Waitrose has it)
- 60ml white wine vinegar
- 2 tbsp runny honey
- 50ml extra virgin olive oil
- 50ml sunflower oil or similar mild oil
- 50ml hot water
- 1 tsp sea salt
- good grinding of black pepper
- Blend everything well in a mixer.
- Store in a jar in the fridge for up to a week, and pour over salads, veggies such as raw kale (see pic), broccoli or asparagus, and it’s also delicious spooned over plain roast/grilled chicken or fish, or in baked potatoes.