3 Dressings That Will Transform Any Meal
We’re big fans of dressings here at the Artah HQ.
They’re versatile, easy to whip up, and can completely transform the taste of a dish. Whether you’re looking for a new staple zesty dressing, a creamy sauce that packs a punch for meat or vegetables, or a tangy salsa, we’re serving you three of our go-to dressings that will transform your meals this week.
Artah Lemon Cleanse Dressing (GF/VE)
Our Lemon Cleanse Dressing is a delicious and tangy addition to any salad or dish. Made with a blend of whole grain mustard, freshly squeezed lemon juice, maple syrup, and cayenne pepper for an extra kick, this dressing strikes the perfect balance between sweet and tangy. Use it as a dressing for salad, or as a marinade for chicken or fish.
juice and zest of 1 lemon,
2 tbsp oil,
1 tbsp maple syrup,
1 tsp wholegrain mustard,
1 tsp cayenne pepper
Place all the ingredients for the dressing in a clean jam jar with the lid firmly attached and shake vigorously.
Salsa Verde (GF/VE)
Artah's Salsa Verde recipe is a must-try for anyone who loves bold and flavourful sauces. It’s a delicious and versatile addition to so many meals; we like to use it as a dip for vegetables, but it can also be used for tacos, burrito bowls or meats.
2 banana shallots / ½ small white onion
1 lemon, zest and juice
½ bunch parsley, including stalks, finely chopped
5 mint leaves, finely chopped
2 cloves garlic, grated
4 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
2 tbsp capers
1 tsp sea salt
1 tsp cracked black pepper
Roughly chop 1 tbsp of the capers and leave the other tbsp whole for some variation in texture. Combine the ingredients in a bowl and mix them together well.
You can also pulse the mixture with a blender or food processor for a slightly smoother texture. We find this works best with half of the mix blitzed and the remaining half stirred through.
Pine Nut Cream (GF/VE)
Perfect for adding smokey, spicy and nutty flavours to salads or roasted vegetables, our Pine Nut Cream is our go-to if we're craving a creamy sauce that packs a punch.
½ cup pine nuts, soaked overnight or for at least three hours
2 tbsp almond butter
½ tsp chipotle powder + more to taste
8 ripe cherry tomatoes
juice of ½ lemon
1 tsp sweet paprika
¾ cup water
1 tbsp tomato purée
3 tbsp olive oil
2 tsp apple cider vinegar
sea salt to taste
Combine everything in a blender and blend until smooth. Chipotle is a strong flavour and can quickly overpower the sauce if you add too much, so start with ½ tsp and add more once you’ve tasted it, ¼ tsp at a time.
Taste and adjust to your liking and add water until you reach your desired consistency.
This recipe makes a large quantity of the sauce and will keep well in the fridge for up to seven days.
This article is for educational purposes only and the implementation of the theories and practices discussed is at the sole discretion of the individual. All advice given is not a substitute for medical advice, diagnosis, or treatment. If you have any concerns about your health, you should speak with your physician.