Tuesday, 9 April 2019

Quick Balsamic Salad Dressing.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Guys, it has taken me so long to write up this post.
I am in complete Easter holiday mood and so even writing up a recipe post has felt like the biggest chore.
Ironic, considering that this recipe itself comes together in less than five minutes.

It's for a balsamic salad dressing that I made a few weeks ago. I am guilty of hoarding salad dressings in the cupboard and then never really using them. Usually because I don't like how they taste. Whenever I do make my own, I'm always amazed as to how quick everything happens and how tasty a simple dressing can be.

Today I'm showing you how to make a 5-minute balsamic salad dressing. All you do is whisk together sugar, mustard, balsamic vinegar and oil. When it thickens which happens in less than a minute, the dressing is done.

It keeps really well in the fridge and I love it drizzled over Morrison's rainbow salad. Recently, I served said salad with Mary Berry's lime coriander chicken and minted potatoes. It was delicious!

A Simple List of Ingredients:
1. Caster Sugar
2. Dijon Mustard
3. Balsamic Vinegar
4. Olive Oil
5. Salt and Pepper

Bismillah, let's begin!

Start by taking a small mixing bowl, whisk and measuring spoons. This dressing comes together in minutes!

To the bowl, add in 1 teaspoon Caster Sugar. You can add more or less depending on how sweet you want the dressing.

Next, Dijon mustard.

Drop in 2 teaspoons Dijon Mustard.

Then, grab the balsamic vinegar because this is a balsamic dressing.

Pour in 2 tablespoons Balsamic Vinegar, trying not to splash it everywhere like me.

Then, the last wet ingredient is 6 tablespoons Olive Oil. You may use extra-virgin but I prefer normal.

Finish by adding in Salt and Pepper, to taste. It's really important that your dressing is well seasoned because otherwise your salad will be bland.

All that's left to do now is whisk the dressing until it's well combined and thickened.

Done!

How easy was that? The dressing can be used straight away but can also be stored in the fridge for up to 1 week.

Today, I'm using it to dress this rainbow salad.

I like to dress my salad just before eating. That way it doesn't get too soggy. Try the salad as a side for these chicken malai tikka skewers. Delicious!

Quick Balsamic Salad Dressing.

tangy, sweet and perfect with a crunchy salad.

Prep Time: About 5 minutes.
Cook Time: None!
Makes: About 125ml.

Ingredients

1 teaspoon Caster Sugar
2 teaspoons Dijon Mustard
2 tablespoons Balsamic Vinegar
6 tablespoons Olive Oil
Salt and Black Pepper, to taste

Whisk up the dressing:
Measure out all the ingredients in a small bowl. Whisk until thickened and well combined. Taste and adjust the seasoning if needed.

Eat:
Use the dressing with your favourite salad, toss and eat immediately.

Store:
This dressing keeps well in the fridge in an airtight container for up to 1 week.

{recipe from Mary Berry's Quick Cooking}

Keep me in your duas please, and enjoy your balsamic dressing!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

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