SABZI HOME RECIPES

SAbzi’s HOUSE DRESSING

This month’s special recipe is ‘Sabzi’s House Dressing’

Sabzi’s House Dressing is simple in principle – it’s our play on a delicious French vinaigrette; a Dijon mustard based dressing that we use in many ways.

While there is no doubt it’s incredibly useful to liven up a simple green salad, we also use it in other ways at Sabzi that I’m glad to share with you now. I’d certainly recommend making a large quantity of this and keeping it in the fridge; it will stay fresh for at least a fortnight. Here are a few ways that we use Sabzi’s House Dressing:

• Use on shredded slaws with the juice of a fresh lemon or orange and plenty of fresh parsley or dill.

• Make a version of the classic French ‘petit pois à la française’; sweat off leeks and bacon lardons, add plenty of frozen peas and some garlic, a little good stock to reduce, lots of black pepper and a big handful of parsley. When ready to serve, stir through a glug of this lovely dressing for a delicious, simple side dish to compliment your main course.

• Roast off some local cabbages and courgettes with lemon and garlic. Stir through some delicious butterbeans, lots of your favourite fresh herbs and some of this gorgeous dressing. A generous grating of Parmesan and you’ve got a wonderful lunch dish ready to go!

• If you’re cooking off a load of green veg to accompany a roast, try dressing with this along with a drizzle of some delicious olive oil, rather than the classic butter we often automatically add to our boiled/steamed vegetables. It will add a refreshing tang to your veggies!

Variations on this dressing are also easy to achieve:

• Swap out the agave nectar for honey for added rich flavour

• Add half a clove of minced garlic for a delicious, aromatic layer of flavour – a pinch of chilli works well too

• Grate in a generous serving of parmesan and shake to incorporate into the dressing

• Add a dollop of crème fraîche or mascarpone for a creamy play on this classic flavour

• Swap the white wine vinegar for balsamic if you’d like this dressing to be particularly suited to tomatoes