I’ve been trying rapeseed oil, which has high levels of Omega 3, 6 and 9, half the amount of saturated fat than olive oil and higher levels of monounsaturates (the good fats). I’ve never tried it as a ‘gourmet’ oil before – although it’s one of the most common vegetable oils we buy (it’s the third largest source of vegetable oil in the world). Fussels Freshly Cold Pressed Extra Virgin Rapeseed Oil is an award winner (it got a two-star Gold award at the Great Taste Awards 2011), so I thought I’d start there.
I made a salad dressing for a celeriac, watercress, carrot and tomato salad:
Rapeseed Salad Dressing
- a few tablespoons of rapeseed oil
- a little lemon juice (or vinegar, any type you like, about 1 tablespoon),
- 1 tsp Dijon mustard,
- a pinch of sea salt
- a pinch of freshly ground black pepper,
- 1 tsp tomato puree (my secret and a little WeightWatchers trick – it doesn’t add any “points” because it counts as a vegetable).
Hint: Depending on what you’re serving it with I might even pimp it at this stage with a teaspoon of creamed horseradish from a jar – this is nice with vac-packed peppered mackerel fillets, smoked salmon or other similar oily fish, to cut through the richness.
- It’s pretty simple, just mix it all up together!
Rapeseed oil makes an inoffensive salad dressing, which sounds like I’m damning it with faint praise, but I’m not. It’s lovely! I’ll have to cook with it some more before I can give my definitive verdict. It’s also good for stir frying so I’ll report back when I’ve tried that.
Fussels also do a Chilli Rapeseed Oil, Garlic Rapeseed Oil, Beer & Horseradish Sauce, Classic and Mint Mayonnaises, English Herb Dressing, Quince & Cider Dressing and Peppered Watercress Dressing.