Feb 17

Gwyneth’s Ginger Salad Dressing

Gwyneth's Salad Dressing, photo: Sarah Lockett

Gwyneth’s Salad Dressing, photo: Sarah Lockett

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

Ginger pepper dressing on salad

Ginger pepper dressing, photo: Sarah Lockett


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


  1. Blend everything well in a mixer.
  2. 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.
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