Having lived quite a few years in France, I always dress salads with a vinaigrette-style dressing. I don't keep it ready-made in the fridge, I always mix it as I need it as it only takes minutes and tastes much better.
Ingredients:
- Mustard - really important to use a good and gluten-free mustard. In France, Emile Noel made my favourite organic mustard - Moutarde Forte de Dijon. If you can't find it, Amora is ok too. In the UK, I've yet to explore the possibilities as I brought a huge jar back with me ... I'll keep you posted.
- Vinegar - again, I always use a good vinegar as it's really the thing you taste most. As close to artisan-made as possible, cider or red or white wine - other vinegars may not be gluten-free.
- Oil - I think eating bad oil is worse than eating none at all. If they're rancid they emit free radicals or if they're over-refined they have no nutritional value. I'd choose an organic cold-pressed sunflower over a cheap olive oil any day if price is an issue. I had walnut trees in France and last winter we took kilos of them to a mill in exchange for oil so that's what I've been using for salads since.
Method:
In a small bowl, blend a heaped teaspoon of mustard with a tablespoon of vinegar and half a teaspoon of salt (that's what salad was named after!). When it's smooth, whisk in 2-3 teaspoons of oil. If the salad's not going to be eaten straight away, I make the dressing in the bottom of the salad bowl, then cross the salad servers above it and pile the salad on top of them so the minimum leaves touch the dressing as they start to go soggy.
Variations:
- mustard - try replacing it with wholegrain mustard or pesto
- vinegar - use balsamic with pesto or replace it with lemon or orange juice
- honey - mix a teaspoon of honey into the mustard before adding the other ingredients
- yoghurt - use cow or soy yoghurt instead of oil
- tamari (gluten-free soy sauce) with rice wine vinegar and sesame oil - makes a great Asian style salad with grated carrot, white cabbage, sesame seeds, etc
