The words boring and salad should never appear in the same sentence. Creating a salad that is a superb meal in itself is really fun - perhaps a warm Thai Yum Salad inspired by Annette Fear from Spirit House Yandina or a divine Salmon Stack Salad like this one from The Deck Cafe at Currumbin Beach.
Photo courtesy of The Deck Cafe - Liz bella barista & photographer
When I want to jazz up a Green Salad, I like to fill it with fresh mint, italian parsley, sunflower sprouts and freshly picked Nasturtium from the garden. Salads can be taken from simple to sophisticated with only a little extra effort on prep and presentation.
Grandma’s Salad Dressing
Try dressing your next Salad creation with this delightful, old fashioned, handmade mayonnaise. It’s the perfect addition to tangy peppery greens, baby spinach, iceberg, cos or mesclun.
Ingredients - 2 eggs ❤ 4 tablespoons of water ❤ 4 tablespoons of white vinegar ❤ 4 tablespoons of white sugar ❤ 1 heaped teaspoon of mustard powder
Method + Tips - Beat eggs lightly. Pour into a saucepan that fits inside a larger one. The larger saucepan should be filled with boiling water about 1/3 full. You may have a double boiler especially for the job. Otherwise just improvise with a small and larger one - that’s fine.
Add water, vinegar and sugar to the eggs in the smaller saucepan. Dissolve mustard powder in a little extra vinegar - just enough to take the lumps out when you stir it with a teaspoon. Add the mustard to the ingredients. Stir frequently in the same direction - until dressing starts to thicken. Approximately 10 minutes. It will thicken more upon standing - when dressing has completely cooled.
This is a really popular one. I would always make it x 10 times the recipe i.e using 20 eggs. You can be very confident to double or triple or more, if you want plenty leftover for later in the week or next. It keeps well in the fridge for a few weeks.
If it looks and tastes familar to you it's probably because your own Grandmother made it. This homemade double boiler dressing was 'the dressing' of their time.
I was often asked for the recipe at the Farmers Markets & the Pantry. Hesitated to give it out though as the sugar content is quite high. Perhaps some might feel this defeats the purpose of eating salad. I say don’t stress. A little of this dressing goes a long way and what a difference it makes. Enjoy.
On Friday I’ll post a terrific frittata recipe that's perfect served with a Salad - drizzled with Grandma’s Salad dressing. See you then.
Spirit House Cooking Class - If you haven't been to one or two yet, you must treat yourself.