Bees, Blog, Honey Recipes, Lifestyle

29 Days of Honey – Elul 5781 – Honeyed Salad Dressing

I’ve challenged myself to post 29 honey recipes in the next month – BEFORE Rosh Hashana.

Not just your Bubbe’s honey cake. As a beekeeper and avid cook I can take you and your honey places you’ve never been before- culinarily speaking.

So grab your honey and let’s get Buzzin’.

Do greens need pollinators? Many greens, like lettuces, are self-pollinating having both male and female flowers intrinsic to each plant. Pollinators do visit, but don’t get much from the experience. Cruciferous greens (like broccoli & kale, among others) DO produce an abundance of accessible blossoms and absolutely require pollinators’ help in reproduction.

…which brings us to the question: What is salad? What is dressing? No longer the soggy iceberg side dish, nor the lime-jello faux aspic of yesteryear, salads have experienced a mainstream renaissance.

But I digress. How about dressing? Those run the gamut too. Mayo and catsup = Russian?! Never understood that equation. Oil and vinegar – pretty standard. Dressing shouldn’t define the salad, but enhance it.

Activate those parts of your tongue allowing you to fully enjoy those farm-to-table textures and flavours with a subtle on-the-side honey dressing. Suitable for almost anything leafily edible and pretty good on a sandwich too!

Honeyed Salad Dressing

You Will Need: 

  • Blender or food processor or stick blender
  • 180ml Olive oil (is there any other? Hardly!)
  • 100g honey
  • ¾ teaspoon fine salt
  • 1/2 teaspoon paprika
  • ½ teaspoon celery seed
  • ½ teaspoon soy or worchestershire sauce optional
  • 120ml fresh lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dry mustard
  • 1 garlic clove – if you don’t have fresh garlic, skip it
  • I smallish red or white onion, a mix is nice- chunked

How to Do It:

Add all ingredients to blender or food processor and whiz until smooth. Taste for salt and adjust accordingly. I tend to under-salt, allowing others to choose their tolerance/taste in that area.

Store in a clean jar, refrigerated. Also makes a decent marinade.




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