Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. For the perfectly dressed green salad wash and dry green leaves and place in a large bowl. Drizzle over enough vinaigrette to moisten and gently toss so all the leaves are covered in vinaigrette. Place in a serving bowl and serve immediately. Try not to over-dress the salad as it will make it very oily.
Good for greens and green bean salads. Keeps 1-2 days in the fridge.
Ingredients
| 1 Tbsp | Raspberry vinegar (Main) |
| 1 Tbsp | Red wine vinegar |
| 2 Tbsp | Hazelnut oil |
| 2 Tbsp | Sunflower oil |
| 1 serving | Salt and freshly ground black pepper, to taste |
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Directions
Place all the ingredients in a screw-top jar and shake well.
More recipes
See more of Kathy Paterson's summer salad dressings and vinaigretteshere.
