Balsamic & Rapeseed Dressing

Tangy with sweet overtones. We use balsamic vinegar from Modena (the best) and local English cold press virgin rapeseed oil to create the perfect dressing for any salad, dips, cold meat bowels, quinoa bowels, cold cous cous dishes, barbecues and as a great vinaigrette.

For a fresh summer salad, mix fresh avocados, cherry tomatoes, baby leaf salad, asparagus, new potatoes, toasted seeds and your preferred cooked meat such as poached salmon or chicken. Drizzle a generous amount of the dressing over the top for a tangy, moreish meal.

Alternatively for a more comforting dish, creamy polenta with a hint of balsamic. In a saucepan melt 2 tbsps of butter and add 1 cup of cream and 1 cup of milk with a pinch of salt. Bring to a low simmer and gradually whisk in your cornmeal, stir for about 3 mins. Pour your polenta into a slow cooker, cover and cook on low heat for 2 hours, stirring every 30 mins. Finally, add altogether and drizzle over our balsamic dressing and serve with meat, vegetables or simply by itself!

For a delicious go-to snack, toast your favourite bread (we recommend sough dough) or cook in the oven for 5 mins or leave soft. Pour our dressing into a small dipping bowl and serve with your bread. This is a fantastic classic appetiser for anyone.

My step daughter Rosie loved this dressing from an early age but could never quite say balsamic, so gave it her own name, and it’s stuck! Rosie’s Doo-Dah sauce is a firm family favourite.

Allergens: Mustard. Suitable for Vegetarians and Coeliacs.