Best Summer Allotment Salad With English Mustard Dressing Recipes

EASY SALAD DRESSING

Easy salad dressing image

Rustle up this easy vinaigrette with Dijon mustard, olive oil and white wine vinegar. This simple salad dressing will keep in a jar for up to a month

Provided by Barney Desmazery

Time 5m

Number Of Ingredients 4

Ingredients

1 tbsp Djion mustard
100ml olive oil
2 tbsp white wine vinegar
small pinch sugar

Steps:

Spoon the mustard into a bowl and slowly whisk in the oil with a small whisk. Gradually add the vinegar and 1 tsp of water to make a creamy looking dressing. Season with the sugar and a generous pinch of salt. Will keep in a sealed jar for up to a month, but must be whisked again before serving.

Nutrition Facts : Calories 273 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Protein 0.2 grams protein, Sodium 0.4 milligram of sodium

MUSTARD VINAIGRETTE

Mustard Vinaigrette image

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, condiments

Time 40m

Yield About 2/3 cup

Number Of Ingredients 7

Ingredients

1 rounded tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
1 small garlic clove

Steps:

In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams

ALLOTMENT SALAD

Allotment salad image

Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue

Provided by Tom Kerridge

Categories Side dish

Time 30m

Yield Serves 8 (or 4-6 with leftovers)

Number Of Ingredients 11

Ingredients

8 asparagus spears, halved
250g green beans , halved
250g long-stem broccoli , chopped into 2cm lengths
200g peas , fresh or frozen
8 radishes , sliced
1 pointed cabbage , shredded
4 spring onions , sliced
handful of mint leaves, chopped
4 tbsp olive oil
1 tbsp Dijon mustard
1 lemon , juiced

Steps:

To make the dressing, combine all the ingredients in a bowl and season well.
Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.

Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium