Caesar Salad Dressing and Lemon Thyme Dressing

CAESAR SALAD DRESSING
Traditional caesar salad dressing usually contains raw egg, which can sometimes cause bacterial issues for some people. This recipe is inspired by one I saw Jamie Oliver do many years back on his television show. His use of sour cream, rather than egg, as a base for the dressing is so simple it’s brilliant!

makes 1 cup
GF

what you need
1 small garlic clove, crushed
2 anchovy fillets in oil, drained
1 tsp dijon mustard
juice of half a lemon
½ cup (125ml) good quality sour cream
¼ cup (60ml) extra virgin olive oil
¼ cup (20g) finely grated parmesan

what you do
1. Using a mortar and pestle, crush the garlic and anchovies to a paste. Mix in the mustard and lemon juice.
2. Mix in the sour cream and oil, then stir the parmesan through.

Storage: Caesar salad dressing will keep in an airtight container in the fridge for up to 5 days.

 V option: Omit anchovy fillets.

© Jane Grover - NAKED FOOD - the way food was meant to be

LEMON AND THYME DRESSING
This salad dressing is a winner, even if I (the creator) do say so myself! It is great with any green leafy salad and counteracts well with salads that incorporate bitter leaves, such as rocket or radicchio.

makes 1 cup
V GF

what you need
1 tsp dijon mustard
1 tsp honey
¼ cup (60ml) lemon juice
½ cup (125ml) extra virgin olive oil
1 tbsp thyme leaves
1 tbsp caramelized balsamic vinegar
freshly ground black pepper, to taste

what you do
1. Place all ingredients into a small screwtop glass jar. Seal tightly, and shake to mix thoroughly. Check the balance of sweet and sour and adjust to taste.

Storage: Lemon and thyme dressing will keep in the fridge, stored in the glass jar you made it in, for up to 2 weeks.

© Jane Grover - NAKED FOOD - the way food was meant to be