When you’re thinking about making a salad, it’s unlikely you’d seek inspiration from your hot beverages counter – but it’s actually a pretty good place to head.
Tea, coffee and hot chocolate can all be used to create innovative, and delicious, salad dressings to transform your plates of food.
Royal Standard
This earl grey crusted scallop, smoked & fresh salmon tartar and fennel salad are finished beautifully with a drizzling of earl grey honey dressing.
To make the dressing
Ingredients50ml water at 90°C 50ml olive oil 20g honey (to taste as honey is different per country. The aim is to cut the bitterness while preserving the flavours of the earl grey) 2ml soy sauce 30ml lemon juice |
MethodSteep the loose tea in the boiling water for 8 minutes Strain and whisk together with the honey, soy sauce, and lemon juice, add the oil last. Do not add salt or pepper. |
Chocolate orange
This tasty cocoa-based vinaigrette by deZaan complements a fresh bittersweet salad containing fennel, hazelnuts, beets and greens perfectly.
Ingredients100ml juice of orange & blood orange (can be ½ of each or just full quantity of one) 10g deZaan crimson red cocoa powder 25ml olive oil salt and pepper to taste 5g brown sugar |
MethodIn a bowl add the orange juice and cocoa powder. Mix until thoroughly combined. Add sugar, mix until well combined. Add salt and pepper, mix until well combined. Stream in the olive oil while mixing to create a velvety vinaigrette texture. Set aside until ready to use. |
Get the full recipe
Expresso salad
Make sure your salad is ‘full of beans’ with this caffeine-based dressing.
Ingredients15ml red wine vinegar 5ml honey 5ml espresso 80ml olive oil |
MethodWhisk together the red wine vinegar, honey and espresso in a bowl. Gradually add in the olive oil, then season. Serve over a salad of grilled vegetables. |
