Olive oil good, vegetable oil bad, right? Wrong, according to Duncan Farrington, inventor of cold-pressed Mellow Yellow rapeseed oil – in fact, it’s lower in saturated fat. Heart Food’s roving gastronome Nicole Alenka Hynek puts their salad dressing through the acid test to see how it performs on taste.
I have always adored the idea of salads but shied away from making them at home having been discouraged by the rebarbative, synthetic dressings which fulfil their purpose but in no way satisfy or beguile the palate. For me, there would need to be something enticing, interesting even, to drive my culinary imagination back toward this humble gem.
Since being handed a bottle of Farrington’s Mellow Yellow Classic Vinaigrette, I have experienced a newly invigorated passion for the simple salad. Once your chosen leaves have been coated with this dressing, they beckon you with their delicate herb flecked fronds, challenging your imagination to pair them with something complementary to the crisp combination of flavours.
Finely balanced and perfectly layered, this classic vinaigrette is an absolute delight. It possesses enough edge to stand up to a sweet addition such as a little sliced Golden Delicious or a few slices of Prosciutto Crudo.
The sumptuous finish of the vibrant rapeseed oil, contrasted with the tartness of the white wine vinegar marry perfectly on the tongue, followed by a peppery and herby depth which completes the experience.
This classic vinaigrette’s versatility makes it perfect for a traditional side salad, pasta based salad or even a light lunchtime treat.
Pictured:
Mixed leaf salad dressed with Farrington’s Classic Vinaigrette served with cucumber ribbons and Prosciutto Crudo. If you’d like to try Mellow Yellow for yourself, visit the Mellow Yellow oil website.
{ 1 comment… read it below or add one }
Yum! And what a fantastic picture too!