an exceptional zingy-ginger-sweet-lemon dressing

15th November 2020

This is a dressing I make a lot. It has a fresh, light, cleansing quality to it. My favourite way of using it is poured over a vibrant beetroot and carrot salad (see below), a simplified version of this salad. It has become a ‘goodness is’ signature dish when served alongside coriander leaf vanghi bath, vegetable bath, or this whole moong dal. The combinations and flavours complement each other.

I am always up early to enjoy the house’s quiet and the garden’s stillness.

Each morning, the mist materializes, holding us in until midday; it clears and reappears at the end of the day, then repeats itself the next day- shifting our perception from one moment to the next.

an exceptional-zingy-ginger-sweet-lemon dressing

ingredients

2 Tbsp/20g grated ginger

3 Tbsp/30g olive oil

3 Tbsp/50g agave or honey

¼ cup/52g lemon juice

¼ tsp fine rock salt

preparation

1. Whisk the dressing ingredients in a small jug with a fork.  Allow to sit for 10 minutes for the flavours to develop.

My favourite way of serving it is to peel equal amounts of beetroot and carrots (depending on the number of people), then use a mandoline, grate the beetroot and then the carrots into a salad bowl. Do not mix just yet. Sprinkle over a generous amount of toasted sesame seeds. When ready to serve, pour the desired dressing over the salad, gently lift to mix the colours, and distribute the dressing.

The key to the success of this salad is the right size shavings. Don’t be tempted to use a hand grater; it will produce a sloppier mix that loses appeal.  Use a mandolin if you have one; alternatively, you can use the largest grate in the food processor or a knife and cut very thin matchstick gratings.

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