Dressings

A vital flavour enhancer for salads and many other dishes, dressings invariably contain oil, so be sure to use only the very best quality. Vinaigrette dressings are typically tossed with leafy green and mixed salads (pasta, pulses and seafood for instance); cooked dressings lend a rich taste and a velvety coating to vegetables as well as fish, poultry and meat.