Nana’s Salad DressingPosted: September 3, 2010
England: Part 1
What can I say of the food of England? It’s rich; the perfect cold-weather food. Strong, milky black tea abounds – at any time of the day in any temperature. Although stereotypes are typically driven beyond accuracy, they do find their origins within some facet of the culture, and this holds true for England: you will be sure to find “bangers and mash,” fish and chips, jacket potatoes, and scones with clotted cream and jam on plenty of restaurant menus. But the cuisine of England certainly moves beyond these caricatures, in the same way our own cuisine is more than just pizza and burgers with fries. Some of my own gastronomic explorations included a sweet red pepper, creme fraiche and fennel tart (for which I will provide my own recipe for soon), toasted baguette with goat cheese and a red onion “marmalade,” and a selection of cheese and bread including a seriously delicious apricot Stilton.
In preparation for a tea party (more on that later), my nan, granddad and I prepared a light lunch on the Sunday during my trip. We had a quiche with some salad greens and my nana’s homemade dressing. Although it has an oil and vinegar base, my nan uses white wine vinegar and mustard powder rather than the standard balsamic and mustard spread. The result is a more potent dressing with a flavorful bite.
Nana’s Salad Dressing
1 large garlic clove, crushed in a mortar and pestle
1 tbls. of mustard powder*
2 tsp. honey
salt and pepper
3 tbls. of olive oil
1 tbls. of white wine vinegar (or more to taste)
*Important to note, she used mustard powder instead of liquid mustard, but if your pressed to find any, liquid will do just fine.
1. Whisk together the garlic, mustard powder, honey, and salt and pepper.
2. Add the olive oil and white wine vinegar. Mix.
3. Serve and enjoy!