Best English Salad Dressing Recipes

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CLASSIC ENGLISH SALAD CREAM - OIL FREE SALAD DRESSING



Classic English Salad Cream - Oil Free Salad Dressing image

The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from Mrs Beeton's cookbook originally, but I have made some modifications. Mrs Beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when I am trying to cut back on fat - plus I rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sandwiches and dips, for a lighter taste to mayonnaise.

Provided by French Tart

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

6 -8 free-range fresh eggs
English mustard or Dijon mustard
salt
pepper
vinegar, of your choice
single cream
lemon juice (optional)

Steps:

  • To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it's pointless making a huge batch.).
  • Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
  • To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don't want the sauce too thick or too runny.
  • When you think it's nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
  • Of course if you don't want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
  • Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.

Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

ENGLISH SALAD DRESSING



English Salad Dressing image

Make and share this English Salad Dressing recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories     Salad Dressings

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 teaspoon sugar (feel free to cut down the sugar to your tastes!)
1/4 teaspoon dry mustard
1 teaspoon salt
1/3 cup white wine vinegar
1 tablespoon onion, finely chopped (or use a teaspoon of dry onion)
3 tablespoons vegetable oil
1/4 cup mayonnaise

Steps:

  • Combine all dressing ingredients in the blender or food processor; process until smooth and creamy.

ELIZABETHAN ENGLISH HERB AND FLOWER SALAD WITH HONEY DRESSING



Elizabethan English Herb and Flower Salad With Honey Dressing image

An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them.

Provided by French Tart

Categories     Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 bunch watercress, washed and trimmed
6 spring onions, finely sliced
4 leaves sorrel, shredded
1 bunch lambs lettuce, washed and trimmed
6 radishes, trimmed and thinly sliced
3 sage leaves, chopped
3 mint leaves, chopped
1 stalk fresh rosemary, leaves from
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon clear honey
salt & freshly ground black pepper
fresh edible flower (calendula flowers, roses, primroses, lavender, blue borage, violets, nasturtiums, pansies, marigolds)

Steps:

  • Toss together the watercress, lamb's lettuce, spring onions, sorrel, sage, mint and rosemary leaves.
  • Mix together the olive oil, lemon juice and honey - season with salt and pepper. Toss the salad with the dressing.
  • Place the salad in an attractive serving dish. Scatter the edible flowers over the top of the salad.

SUMMER ALLOTMENT SALAD WITH ENGLISH MUSTARD DRESSING



Summer allotment salad with English mustard dressing image

Make this potato salad with whatever crunchy vegetables you can get your hands on - fennel, celery and spring onions would also be very welcome additions

Provided by Tom Kerridge

Categories     Lunch

Time 35m

Yield Serves 8-10

Number Of Ingredients 10

400g new-season potatoes , scrubbed
2 bunches of French Breakfast radishes , leaves washed
1 red onion , peeled and sliced
1 small cucumber , peeled, deseeded and sliced into half moons
small handful dill fronds , chopped
100ml rapeseed oil
20g English mustard
1 tbsp white wine vinegar
pinch of white caster sugar
1 tbsp mustard seeds , toasted in a dry frying pan

Steps:

  • Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.
  • Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.

Nutrition Facts : Calories 144 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

ENGLISH ROOM SALAD DRESSING



English Room Salad Dressing image

Years ago, there was restaurant called the English Room on Newbury Street in Boston. They would serve a big bowl of salad at every table with this wonderful dressing. I found this recipe a long time ago in one of the Boston newspapers.

Provided by Alan in SW Florida

Categories     Salad Dressings

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 12

2/3 cup sugar
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon celery seed
1/4 teaspoon salt
1 tablespoon onion, grated
1/2 teaspoon orange rind, grated
1/3 cup honey
1 tablespoon lemon juice
1/4 cup orange juice
1/3 cup red wine vinegar
1 cup salad oil

Steps:

  • Mix together sugar, dry mustard, paprika, celery seed, and salt.
  • Add onion and grated orange peel.
  • Blend in honey.
  • Combine lemon juice, orange juice and red wine vinegar in seperate bowl; blend well; add to mixture.
  • Add salad oil in a slow stream, beating constantly with a hand mixer or whisk.

Nutrition Facts : Calories 1131.8, Fat 87.1, SaturatedFat 12, Sodium 239.1, Carbohydrate 95.1, Fiber 0.8, Sugar 92.9, Protein 0.9

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