Get a little bit of summer any time of the year with this sweet and sharp dressing for salad. I particularly like this with beetroot, walnut and sharp leaves, although it works with any salad you might enjoy.
If you’re into foraging, you may also be into collecting elderflowers when they’re in season and making your own cordial. I’ve tried it a few times; it’s very satisfying although elderflowers do have a subtle aroma of cat’s pee (or so it seems to me!) so the kitchen can get a little aromatic for a while 😉
Most people buy their own elderflower cordial – Bottle Green is my favourite, but of course other brands are available. It’s so refreshing during the summer, well chilled with a slice of lemon. Although I still enjoy it in winter – no chilling required! Sitting in front of the fire, it reminds me of warmer days.
You’ll notice I’ve used cider vinegar in the recipe. It’s sweeter than other vinegars and balances the lemon juice well. You can of course use your vinegar of choice. And if you have to avoid it altogether, just replace with extra lemon juice. Just be aware it will be sharper if you do this.
Once mixed, the dressing lasts a week in fridge, just keep it in a screw top bottle or jar. This recipe makes 4 portions, but it’s easy to scale down or up if you need to.
I hope you enjoy this yummy dressing. Do let me know if you make it, and what you pair it with.
Elderflower salad dressing
- 2 tbsp elderflower cordial
- 1 tbsp cider vinegar**
- 1 tbsp lemon juice
- 2 tbsp cold pressed flaxseed oil/extra virgin olive oil
- salt and pepper to taste
- Put all the dressing ingredients into a small jar and mix to combine.
- Keep in the fridge until you're ready to use. Shake well before using.