Homemade Salad Dressing

We are like rabbits. Leafy, green-obsessed, salad-loving people. Mama Wong takes her vegetables very seriously but it means that we always have wonderful starters to our meals. The above salad includes: baby gem lettuce, beetroot, mango, apple and half an onion. The perfect blend of sweet and tart.

To go with the salad, we always make our own dressing. There are a few benefits in doing this. Firstly, it will not have any peculiar preservatives. Secondly, it just tastes so much better. Thirdly, it's cheaper than buying the ready made dressing in the supermarket. 

Ingredients:

1 tbsp of wholegrain mustard

2 tbsp of white sugar

2 tbsp of distilled malt vinegar

1 clove of pressed garlic

1 tsp of ground pepper

1 tsp of maggi sauce

5/6 tbsp of extra virgin olive oil (* See below)

Method:

(1) Excluding the olive oil, mix all the ingredients together. We used an empty jam jar to do this. 

(2) Use a spoon to beat air into the mixture. This will thicken the dressing and ensure all the ingredients are thoroughly blended together. 

(3) Slowly add one tbsp of olive oil at a time. Stir well into the dressing. Pop the lid on the jar and shake well. Repeat this process with the remaining olive oil or until your jar is full.

Above is another salad we made when Mun-Yee, my unofficial big sister and role model, came for dinner. Here we have baby gem lettuce, sun-dried tomatoes, apple slices, fresh tomatoes, olives, rocket and anchovies. We have a lot of beautiful dishes at our house so Mama Wong is always a bit creative when she arranges a salad.