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Dress to impress: how to make the perfect salad dressing | Food

What’s the secret to a great salad dressing? Mine’s always bitter. Hilary, Alnwick, Northumberland Vinaigrette consists of oil, salt and acid (vinegar or citrus juice, usually). There’s a bit more to it, of course – but not much. As in life, it all comes down to balance, which for chef Raymond Blanc means a 3:1 ratio of extra-virgin olive oil to wine vinegar (or balsamic “for a sweeter flavour”). “I often use a tablespoon of water to thin down the oiliness, so the leaves aren’t over-coated,” adds Blanc, whose latest book, Simply Raymond, Recipes From Home was published last week. “You can add a little magic with fresh herbs such as chervil, coriander or tarragon, or walnut oil.”

A new leaf: 17 wonderful ways with wild garlic – from cornbread to a chorizo tortilla

Last modified on Wed 28 Apr 2021 10.06 EDT Wild garlic usually begins proliferating, in veg boxes, at farmers’ markets and on the forest floor, from now until the start of June – not so much a season as a brief window of opportunity. This year, it is reported to have come earlier than usual – which means it will be gone again before you know it. Wild garlic – AKA ramsons, or ramps, or bear’s garlic – is expensive to buy but free to forage. It grows in dense green carpets, if you know where to look. But you also want to make sure you’re picking the right thing: the leaves of wild garlic are easily mistaken for lily of the valley, which is more poisonous than it sounds, and also dog’s mercury, which is about as poisonous. Neither of these smell or taste like garlic (dog’s mercury apparently smells foul) so it should be easy to distinguish, but they tend to grow in the same shady spots. If you’re not careful, you may gather up a few st

Rooting-tooting! 17 ways with celeriac – from a comforting rosti to excellent ice-cream

Last modified on Wed 21 Apr 2021 08.20 EDT Celeriac has many culinary virtues, but it is not handsome. In its untrimmed state, it looks like a celery plant someone brought before the Gardeners’ Question Time panel to ask what went wrong. It actually is a sort of celery, as the name suggests, cultivated for its bulbous root rather than its apologetic stalks. It looks pretty unprepossessing even when trimmed and wrapped for the supermarket, with gnarled roots, tendrils and a tough grey skin. A celeriac bulb can also seem like a lot of work – going at it with a peeler is thankless; better to slice away the outside with a sharp knife – but it doesn’t have to be. In fact, you can bake it as is, whole, along with some herbs and oil, wrapped in a foil package. After two hours, just slice off the top, mash the insides with a little butter and eat. If that seems too unadventurous, here are 16 others ideas to try.

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