This will be the quickest, most minuscule of posts from me. Like you no doubt, this week and next see me hither and thither as a whirling dervish of activity. All pleasant, but frenzied nonetheless. Today, for example, was spent cooking and catering for a party at work, accompanying an elderly lady to a Christmas Carol party for people with dementia, getting lost twice in the car (once was definitely Google map’s fault!), and now out to a late supper with Mr A’s parents. This will probably sound lame to some of you, but to little old homebody me it is busy enough.
But I did want to just pass along my Fresh Cranberry Vinaigrette to you, in case you were stumped for jazzy ways to perk up any leafy greens or salads that might cross your path over the next week or two. I have served this at work on seasonal mixed leaves that have had either pomegranate arils, black grapes, and toasted whole almond on top (pictured), and with cross-cut clementines, dried sour cherries, toasted seeds and avocado. At home we like a luxury non-vegan salad of sliced pear, pomegranate arils, freshly crumbled Roquefort cheese and toasted walnuts. Simple stuff to act as a lovely sharp foil to richer foods. Green salads are just the start though: what about massaging it into some chopped kale leaves, in a coleslaw (instead of the dressing I put in this recipe), or even to drizzle over a leftover turkey/ham pie? I will make sure to keep a jam jar of this vinaigrette on standby for those inevitable times when a restorative whole-food salad is in order.
Without further chit chat from me, here’s our favourite winter salad dressing. Enjoy! K x
Dress your winter leaves in this pretty pink dressing made with fresh cranberries. Use fruit vinegar if you have it, or apple cider vinegar. I prefer a neutral oil like rapeseed rather than olive oil here – let the cranberries be the star. If you like, substitute 2 of the tablespoons of rapeseed oil/canola oil for walnut oil.
Cranberries – 30g (1/3 cup)
Raspberry or other fruit vinegar OR apple cider vinegar – 2 tbsp
Rapeseed/Canola oil – 6 tbsp
Dijon Mustard – 2 tsp
Water to thin as you like (I add about 2 tbsp)
Honey or Maple Syrup– 1-2 tbsp (to your liking)
Salt and Pepper – to taste