These two dressing are so simple they almost don’t warrant a recipe; having said that they are absolutely delicious and I'm pleased I jotted the ingredients down as I went. They're perfect for dousing and dolloping on top of any roasted summer vegetables, or salad. Strangely – or perhaps not, given that their flavours are totally contrasting! – they work so well as a duo; I encourage you to try giving both a go and serving at the table at the same time, they play off each other very well. The parsley and lemon is fresh, grassy and zingy, and the red pepper and walnut is sweet, hot and smoky.
Both recipes take seconds, and you’ll simply need a small jug blender or stick blender.
Both recipes will make a generous amount for 6 people, if serving in little dishes at the table.
Parsley & Lemon Dressing:
generous bunch of flat leaf parsley (28g is a small super-market bag)
zest & juice ½ large lemon
1 teaspoon dijon mustard
1 tablespoon white wine vinegar
pinch of sea salt
150ml extra virgin olive oil
Red Pepper & Walnut:
1 large vine tomato, chopped
half a red chilli
2 roasted red peppers (from a jar is fine)
½ clove garlic, minced
1 tablespoon sherry vinegar (or red wine vinegar)
small handful of walnuts
pinch of paprika
sea salt & pepper
Traditionally red pepper sauces such as this, like romesco or muhammara, include some stale bread (this works to absorb excess moisture, and to thicken and bind the sauce). I chose not to include any - the thinner texture works brilliantly as a dressing, but will need a stir on standing. You can blend it as smooth or as finely as you like; I think a little texture left in the walnuts is delicious.