Take your pick from these salad dressing favourites!
Blitz 250ml fat-free Bulgarian yoghurt, 5ml Dijon mustard, handful mixed herbs (like basil, coriander and parsley), 1 crushed garlic clove, juice of 1 lemon and ½ green chilli (optional) until smooth. Season.
Honey mustard dressing
Combine juice of 1 lemon, 30ml honey, 15ml Dijon mustard, 5ml wholegrain mustard and 80ml olive oil. Season. Shake before serving.
Combine 125ml red wine vinegar, 180ml olive oil, 2 crushed garlic cloves, 3ml dried oregano, 3ml dried basil and 3ml onion powder. Season. Shake before serving.
Blitz together 60ml white wine vinegar and 30ml chopped shallots or onion until a paste forms. Add small handful
chopped tarragon or parsley. Set aside for 5 minutes. Stir in 10ml wholegrain mustard. Add 125ml olive oil in a steady stream while whisking until the dressing thickens. Season. Shake before serving.
Blitz together 8 anchovy fillets and 2 crushed garlic cloves until smooth. Blitz in 3 egg yolks and 5ml Dijon mustard until combined. Blitz in 160ml sunflower oil in a slow, steady stream to create a thick emulsion. Stir in 30ml finely grated pecorino and about 45ml lemon juice, to taste. Thin out with about 80ml milk to your liking. Store in the fridge for up to 3 days.
Tip: Store in the fridge for up to a week. Bring to room temperature to serve.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART