Clemengold Salad Dressing
Ingredients
- salt and freshly ground black pepper to taste
- 5 ml fresh rosemary, chopped
- 1 clemengolds, peeled
- 5 ml honey
- 10 ml wholegrain mustard
- 75 ml ClemenGold juice
- 2.5 ml grated clemengold rind
- 30 ml apple cider vinegar
- 100 ml olive oil
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Cooking Instructions
- Place the oil and vinegar in a mixing bowl. Add ClemenGold rind and juice with mustard and honey, and whisk together until blended
- Cut the ClemenGold segments into smaller pieces and stir with rosemary into the oil mixture. Season to taste with salt and pepper
- 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
- The flavours of this dressing combine well with roasted beetroot and creamy feta or goat's cheese, served on rocket as a salad or starter
- Drizzle the dressing over cucumber ribbons or thinly sliced baby cabbage
- Use it as a marinade for chicken, fish fillets or even pork or lamb
- Perfect tp add when roasting butternut or sweet potato
- 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.
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