How hard is it to grate a little ginger, slug a little olive oil and pour a dollop of honey into a jar? Pretty easy I’m sure you’ll agree. Yet at times more often then we like to admit we find ourselves tempted by the shop-bought ranch dressing, lured in by the salad cream and swayed with the vinaigrette.
Most popularly churned out in plastic bottles, with brash sticky label advertising, it is not the finesse that allures us, but the promise of speed and the need of a quick remedy to enliven the greenery on our plates. We know what we are getting and it saves time…
What if I told you that I had a corker of a dressing in mind that was ready in the same time that it takes for you to deliberate between the balsamic and oil or the honey and lemon dressings in the supermarket… Interested?
When it comes to dressings i believe that it comes down to two vital ingredients. Extra Virgin Olive Oil (the sort that tastes like freshly cut grass) and good quality salt. Everything else is surplus. Lemon, balsamic, cider, white or red wine vinegar, take you pick. You can throw in some mustard, add a dollop of honey. Hit the sesame and the soy.. anything you fancy, but these are the vital two. The essential base to all classic dressings.
This is my antidote to the mid-week quick supper dressing dilemma. A homemade jar of healthy, additive free ginger dressing. Double it up to triple or quadruple quantities and you will never run out. Its a very handy fridge staple!
For this particular dressing, the extra virgin olive oil base gets the company of a splash of cider vinegar, light agave syrup for subtle sweetness and a good grating of fresh ginger for power and earthiness. I love the addition of ginger in the dressing because it works so well enlivening any dish from a rice salad to a simple seared steak. It also boast strong anti-inflammatory benefits, making it great for promoting digestion and keeping out infection.
The dressing will keep in the fridge for a week, to 10 days.
- 100ml extra virgin olive oil
- 2 tbs unfiltered apple cider vinegar
- 2-3 tsp ginger, freshly grated
- 1 1/2 tsp honey
- 1 tsp ground cumin
- sea salt and freshly ground black pepper
Peel the ginger, using the back of your knife, or a teaspoon.
Finely grate the ginger on a box grater.
Add the ginger to a small jar with the rest of the ingredients. Place the lid on and shake to combine and season to taste.