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Spicy Salad Dressing with Olive Oil
Instructions
I wash the fresh basil leaves and pat the greens dry with paper towels. Wet greens would dilute the oil with water and the dressing would separate. I finely chop the fragrant herbs with a sharp knife – a blunt knife tears the fibres and the basil blackens at the cut.
I chop the garlic clove into small cubes and slice the chilli. I add the hot pepper to taste – a quarter is enough for a pleasant aftertaste without burning. If you prefer a milder flavour, remove the seeds and white membranes – that is where all the capsaicin is concentrated. I place the greens, garlic and chilli into the prepared container.
I add the soy sauce. I use a classic dark one – it gives depth of flavour and saltiness. Light soy sauce is too sharp, and sweet Japanese soy sauce would throw off the balance. The soy sauce fully replaces salt in this recipe.
I pour in the olive oil. Unrefined extra virgin oil is ideal – it smells of grass and fruit and gives the dressing its characteristic slight bitterness. You can replace it with cold-pressed corn or mustard oil. I would not recommend refined sunflower oil – it gives a flat, characterless taste.
I add the apple cider vinegar – it is mild and fragrant and does not overpower the other ingredients. You can replace it with rice vinegar for an Asian accent, or with freshly squeezed lemon juice for a fresher taste. Wine vinegar will also do, but it gives a sharper acidity.
I whisk the dressing thoroughly, or shake it in a jar with a tight lid for 30 seconds. A proper emulsion looks uniform and slightly cloudy. I let the sauce rest for half an hour at room temperature – that is exactly how long it takes for all the aromas to open up.
Tips
- 1
Use good-quality unrefined extra virgin olive oil – it is what gives the dressing its characteristic taste. Cheap refined oil will make the dressing characterless.
- 2
Let the dressing rest for 30–40 minutes before serving – during this time all the aromas open up and the oil turns green from the chlorophyll of the basil.
- 3
Adjust the amount of chilli to taste: for a children's table, leave it out altogether; for something spicier, add half a pepper. It is a perfect match for Greek salad.
- 4
Store it in a glass jar with a tight lid in the fridge for up to 7 days – be sure to shake it before using.
FAQ
Which salads does this dressing go best with? +
It is perfect for classic vegetable salads of tomatoes and cucumbers, Greek salad with feta, salads with grilled chicken, roasted beetroot or quinoa. It is also good as a marinade for chicken fillet, prawns and beef steaks – I soak the food in it for 30–40 minutes before frying. For fish, I recommend using it with lemon juice instead of apple cider vinegar.
Can I replace the basil with another herb? +
Yes, fresh parsley, coriander, dill, or a mix of Italian herbs – oregano with thyme – work great. The taste will be different, but no less interesting. With parsley the dressing turns out more neutral, with coriander it becomes bright and Asian, and with dill it is summery and fresh. Dried herbs work too, but use half as much.
How long does the finished dressing keep? +
In the fridge, in a tightly closed glass container, for up to 7 days. Do not use plastic containers – the oil draws harmful substances out of them. Shake it before each use, as the components separate naturally. After a week the garlic starts to turn bitter, so there is no point in making large batches.
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