It was back to Salad Dressing Wars this week. Having been out of the competition for the last two months, at the last minute one of the contestants couldn’t make it, so I stepped in. Lots of chard in the mix of leaves and mizuna, which isn’t too strong.
You will also see some variegated nasturtium leaves in the salad bowl. These add a lovely mustardy flavour.
So I mixed roasted-then-crushed sunflower seeds with lemon, ginger, garlic and a little olive oil and seasoned with soya sauce and black pepper. This gave a really strong flavour, and only just managed to creep into the winning position against Ximena’s fantastically piquant offering.
Ru reckoned it had that gado-gado feel about it and everyone was surprised that it was sunflower seeds rather than peanuts. It’s interesting how different dressings appeal to different people. My dressing was described as ‘simple, not too many flavours’ and as ‘unusual and complex’ by someone else!
The sunflower seeds make this dressing crunchy and delicious. If I am honest it was a bit of a cheat including them in the dressing. I normally scatter some roasted seeds on my salad to make it super tasty, but I knew that we wouldn’t do that at the site, so had to just throw them in the dressing…
And the recipe for you to try at home:
A handful of sunflower seeds, roasted* and then smashed
Juice of a lemon
An inch of ginger and one clove of garlic, both finely chopped
A generous splash of soya sauce
A few grinds of a pepper mill
And a couple of glugs of good olive oil
*If you haven’t done this before, it’s easiest to toast the seeds in a dry pan on the top of the stove, lessening the chance of your forgetting them to burn in the oven…