People often forget that a simply dressed bowl of leaves can be the most refreshing thing on a barbecue spread. This dressing not only keeps beautifully (make it days ahead), but it transforms even basic supermarket leaves.White balsamic is key here. It brings gentle, honeyed sweetness, perfect for taming ginger's bite while keeping everything bright. The consistency varies wildly between brands (Belazu's is thicker and more syrupy than Mazzetti's), so taste and adjust with maple syrup or sugar as needed.

White balsamic and ginger dressing

olive oil

tbsp white balsamic vinegar

lemon juice (from 1 lemon)

garlic clove, roughly chopped

ginger,

fine sea salt and black pepper

salad leaves, we used a mix of butterhead, baby gem and pink radicchio

radishes, very thinly sliced in rounds (optional)

crunchy seeds like pumpkin and sunflower seeds or nuts

Place all the ingredients with ½  teaspoon of salt and a good grind of black pepper in a blender and blitz until completely smooth. Place all the salad leaves in a large bowl with the radishes if using. Mix well, scatter the seeds or nuts on top if using and serve.

white balsamic and ginger dressing

Author : Ottolenghi

Ingredients

Instructions

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