Peppadew Salad Dressing
I am a dipping sauce kind of a gal. I love how with an unusual sauce on the side you can add a twist for the more adventurous or your dish can be stripped back for those who don’t like sauce. This Peppadew Salad Dressing is quick, easy and a delicious talking point. It compliments cold meats and salads alike.
This is a really lovely mild sauce that can be served in so many different ways:
Dress a lovely simple mixed salad.
Serve with my Healthy Lentil Salad with a piece of fish, chicken, left over lamb or roasted vegetables with the Peppadew Salad dressing and you have a fresh and delicious light lunch or dinner.
Enhances a welcome drink by making a delicious accompanying sauce for crudités.
Over Christmas, it makes for an easy addition to your left over table.
Delicious with cold meats, spread liberally on the base of a sandwich and will add a twist to your left over vegetables.
It compliments fish well, smoked or fresh mackerel, salmon and any roasted fish can be served with a dollop of the dressing.
In summer thin the dressing down to lightly coat the ingredients of a Chicken Salad, again this could even be a left over Turkey salad at Christmas.
I know we enjoyed the leftover Peppadew Salad Dressing as a dip for crisps with Vegetable or Potato Chips.
Canapés wise you could also add a dollop onto blini or into the base of a vol au vent for a different sauce to hold your meat or vegetable topping.
Who would have thought that such a simple dressing could have so many permutations.
- 8-10 Peppadews stuffed with feta or 8-10 plain Peppadews
- 6 tablespoons Hellman's Mayonnaise
- 6 tablespoons Greek yoghurt (Fage)
- a handful of parsley chopped
- splash of milk
- The brine from the Peppadew (see note)
- salt to taste
- Add all the ingredients to a food processor or Nutrabullet.
- Blend until smooth.
- Add a splash of milk to get the dressing your desired consistency.
- For an even thinner dressing, use some of the brining liquid to thin the dressing further.
- Serve as a salad dressing, dipping sauce for crudités or with a tray of roasted vegetables.
- 4 tablespoons Silken Tofu
- 1 tablespoon Olive Oil
- 4 tablespoons of the pickling brine of the Peppadews or more to thin to your desired consistency
- 8-10 Peppadews
- In a small blender, blend all the ingredients until smooth.
- Add more brine to thin the sauce to the desire texture.
So next time you have a party and need a little talking point or you have a few peppadews left over, blitz them up and add them to your meal.
