About five years ago my cherry blossom #2 and I popped in to visit the National Portrait Gallery. Grandma was with us and took us to the cafe at the Gallery. My seven year old’s favourite part of the visit was the salad dressing on the salad greens served with her chips (that, and finding The Stick Book: Loads of Things You Can Make or Do with a Stick for her sister in the Gallery bookshop, which is a great book, by the way).
That made me think, if this is going to help make greens more kid friendly, I want the recipe! The cafe was kind enough to share the basic vinaigrette recipe with us, and we’ve been using it ever since.
The current cafe operators have given permission to share the recipe.
These quantities do make quite a bit of dressing. Store it in a glass jar and shake well every time you use it, as it will separate.
Portrait Gallery salad dressing
– 1 tablespoon balsamic vinegar
– 2 tablespoons red wine vinegar
– a bit less than a cup of oil, made up of 1/4 cup olive oil and the rest a light oil such as rice bran oil
– 1 teaspoon seeded mustard
– salt & pepper
Place all ingredients in a jar and shake well.
“Nice sauce! Thanks, I’ll take that as a condiment.”
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