More about rabbit food

  There's a couple of things I realised I needed to add to yesterday's post about salad. At this point you're supposed to roll your eyes cos I've clearly lost the plot as I'm still going on about eating raw leaves in the middle of winter but hear me out.

  First up, I only really covered the basics. The guide I gave you yesterday was about creating a plate of rabbit food but, especially as it's winter, you need something a bit more substantial. What I'm talking about is having the salad as a massive garnish for a nice piece of fish, a lump of cheese, a big pile of chick peas or, a fat chicken drumstick, whatever takes your fancy. You might also decided that as well as dressing for the salad, the piece of whatever you fancy might also need a big dollop of mayo. You have my permission to not be shy.

  The other thing I need to mention is something about dressings. While there's absolutely nothing wrong with a simple drizzle of balsamic and a splash of olive oil, you may want to invest a little more time in something a little more complex flavour wise that's always at hand. As errrm, rustic as it looks, above is my presently-in-need-of-a-refil salad dressing bottle to give you an idea. 

  In a small blender, put some vinegar, mustard, garlic, salt, pepper and, as usual, whatever you fancy and blend it up. Taste it, and though it will be ridiculously sharp, you'll get an idea if you're on the right track. Once you're happy, add the oil. You'll need roughly twice the volume of oil to everything else but that's only a guide. The reason you don't add the oil at the beginning is because the salt won't dissolve in oil and that's not helpful.

  Once you're happy with your mix, put it in a bottle of some description in the fridge and you've always got a nice dressing to hand, whether you're making a big salad or just a little garnish/side salad type thing. Oh, for a creamier dressing you can add yoghurt or mayo. Try soy sauce or anchovy instead of salt. Add a touch of maple or honey for an interesting sweetness. I think you get the idea, the only limit is your imagination.

Kirk out

RevoltingFood.com