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Sunday, 28 September 2014

Two Salad Dressings with Mexican Seasoning







My approach to dressing a salad is playful. The usual starting point is the classical proportion of 3 tablespoons of olive oil to 1 tablespoon of vinegar/citrus juice. After that I'll add different kinds of salt, black pepper, minced garlic, a little mustard, a dab of honey, or chopped herbs like mint, basil or coriander. I taste as I go.

Here are two very simple dressings I made today. The flavoured salts spiked them up nicely without being overwhelming. I love the attractive little tins they come in as well!

Tio Pablo Red Chilpotle Salt Salad Dressing

Shake/Stir well together:

3 tablespoons of olive oil

1 tbsp balsamic vinegar

1/2 teaspoon of Tio Pablo Red Chilpotle Salt (or to taste)

( Nice tossed into a corn and tomato salad with a garnish of coriander. Add some chopped avocado shortly before serving.)

Tio Pablo Citrus Chilli Salt Salad Dressing


Shake/stir well together:

3 tablespoons of olive oil

1 tbsp of orange juice

1/2 teaspoon of Tio Pablo Citrus Chilli Salt

(Tasty drizzled on  garlicky roasted eggplant with a garnish of chopped mint. If you like sprinkle some crumbled feta on top)






















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