ClemenGold Salad Dressing

Makes 250 ml

 

The combination of sweet citrus with rosemary and mustard makes for a versatile dressing – not only for your favourite green salad, but it’s also perfect to marinate chicken in, dress fish fillets with or to drizzle over veggies.

 

  • 100 ml olive or avocado oil
  • 30 ml (2 tbsp) apple cider vinegar
  • 2,5 ml (½ tsp) freshly grated ClemenGold rind
  • 75 ml (5 tbsp) freshly squeezed ClemenGold juice
  • 10 ml (2 tsp) wholegrain mustard
  • 5 ml (1 tsp) honey
  • 1 ClemenGold, peeled and segmented
  • 5 ml (1 tsp) chopped fresh rosemary
  • salt and freshly ground black pepper to taste

 

  1. Place the oil and vinegar in a mixing bowl. Add ClemenGold rind and juice with mustard and honey and whisk together until well blended.
  2. Cut the ClemenGold segments into smaller pieces and stir with rosemary into the oil mixture. Season to taste with salt and pepper.
  3. Serve the dressing on your favourite combination of salad leaves and fresh herbs for a delicious, yet simple salad. The dressing keeps well in the fridge for up to a week. If made in advance, only add the segment pieces just before serving.

 

More ways to use this dressing:

  1. The flavours of this dressing combine well with roasted beetroot and creamy feta or goats’ cheese, served on rocket as a salad or starter. Add drained chickpeas as a light lunch.
  2. For an alternative salad idea, drizzle the dressing over cucumber ribbons, thinly sliced baby cabbage and more ClemenGold segments.
  3. Use the dressing as a marinade for chicken, fish fillets or even pork and lamb.
  4. The ClemenGold dressing is also perfect to add when roasting butternut or sweet potato.
  5. Use the dressing as a cook-in-sauce. Place chicken portions with onion and butternut or brinjal in an oven dish. Add more ClemenGold segments if preferred. Pour the dressing over and roast at 180 °C until cooked. Serve on herby couscous.