20 February 2011
Dressing Du Jour
It is dreich and soggy out, but that didn't stop me craving a salad for lunch. I needed some salad ingredients, so the three of us had a lovely walk along to the supermarket.
Once we got back from our walk I made up a fruit salad for Cooper. As ever these days, it wasn't completely successful. Today the mango and strawberries were in favour, although they were approached with extreme caution. He wasn't willing to have anything to do with the orange, apple or blueberries, even with a spot of Greek yoghurt, so I ended up making up a smoothie with the fruit which was glugged down with alacrity. A bit of buttered bread to chew on and he was slumping in his high chair with tiredness. Once he was settled and cozy in his bouncy chair for a sleep I was able to concentrate on our salad.
I wanted the crunch of a green bean salad, so I went for mangetout and fine beans. I started with mixed salad leaves and grated courgette. I topped this with the mangetout and fine beans, which I blanched. The fine beans for a few minutes, but the mangetout only needed a minute before being submerged in some icy water. I also added some cashew nuts at the end, but forgot all about them until we were tucking in.
Now on to the dressing which is my entry for this month's No Croutons Required. It is creamy and lemony and garlicky and spicy. Mmmmmmmm, such a tasty dressing.
Creamy Lemon, Cumin & Coriander Dressing
1 tsp cumin seeds
½ clove garlic (a full clove if you want a really garlicky dressing)
½ tsp salt
½ tsp sugar
finely grated lemon peel from 1 lemon
juice of ½ lemon
1 tbsp Greek yoghurt
¼ cup olive oil
freshly ground black pepper
Heat the cumin seeds in a dry pan until you can start to smell the beautiful aroma of spice. Make sure to take them of the heat before they burn, which can happen quite quickly. Grind in a pestle & mortar until quite finely ground.
Add the salt, sugar and garlic and crush down the garlic into a paste. The salt and sugar should be abrasive enough to help with the grinding.
Pour into a bowl, then add the lemon rind and juice and whisk. Add the yoghurt and whisk again, then finally the olive oil. Season to taste with freshly ground pepper and then add some fresh coriander.
Dressing for 6
This dressing will keep in the fridge for a few days, but will need whisking before use.