Crisp, refreshing salad made with sweet apples, toasted nuts and a thick and creamy wholegrain mustard and balsamic vinegar dressing. A Dairy-free recipe.
Most salad dressings consist of oil, vinegar and flavourings which are shaken vigorously together to blend. As oil does not dissolve in water, this forces a liaison by breaking down the oil molecules so that they are dispersed and suspended in the vinegar. However, this creates only a temporary emulsion, which will soon break down and separate out into layers. Emulsions can be made stable by adding natural emulsifiers like egg yolk, mustard or xanthum gum. Emulsifiers contain proteins that coat the oil particles and so stop them from binding together again. The trick to creating salad dressings that contain emulsifiers is to keep shaking until they thicken to a gel-like consistency.
|Variations: turn into a main meal by adding cooked chicken and / or crisp bacon. It also pairs well with roasted parsnip if you want to keep the dish vegetarian.|
|Apple & Walnut Salad with Wholegrain Mustard Dressing|
for the salad:
for the dressing: