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Summer salad dressings

Diana Henry from Market Kitchen
Diana Henry makes three creamy dressings that will give a lift to any simple salad

Summer salad dressings

Method

1. For the tarator: soak the bread in a little water then puree it with the pine nuts, garlic, oil and lemon juice in a food processor. Season with salt and pepper and add a little more water if you would like a thinner dressing.

2. For the buttermilk dressing: in a bowl, mix together the buttermilk, whipping cream, garlic and dill. Season and keep in the fridge until you need it.

3. For the creamy mint and dill dressing: put the wine vinegar, groundnut oil, olive oil, mint leaves, dill, mustard and sugar in a blender and combine. Add the cream and check the seasoning. Refrigerate until ready to use.

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Prep: 5 min

Ingredients

For the pine nut tarator

1 slice white bread, (approx 20g)
100g pine nuts
1 garlic clove, crushed
175ml extra virgin olive oil
1/2 lemon, juice only

For the buttermilk dressing

375ml Buttermilk
6 tbsp whipping cream
1 garlic clove, finely chopped
2 tbsp finely chopped Dill

For the creamy mint and dill dressing

1 3/4 tbsp white wine vinegar
2 tbsp groundnut oil
4 tbsp Olive oil
14 mint leaves
4 sprigs Dill
1/2 tsp Dijon mustard
2 tsp caster sugar
4 tbsp double cream