If vinegar or mustard feature in your go-to salad dressings, then Pesach might pose a challenge for you! Although some wine and cider vinegars are available at Passover, they can be costly, and if you don’t live near a Kosher superstore, they may be hard to procure. But don’t panic – we’ve got you covered. Fresh citrus can provide much-needed acidity, vibrancy and even sweetness at a fraction of the cost. Below are some of our favourite KfP salad dressings.
Seder Plate Salad Dressing
Originally featured in our Seder Plate Salad, as part of our ‘Mah Nishtana Menu’ featuring Passover Fried Chicken (P.F.C.), Kosher for Passover BBQ Dipping Sauce and Marror Mashed Potatoes, this zingy and sweet dressing features lemon and date syrup, both of which are Passover staples in many homes. Chopped dates or date syrup (Haleg) is mixed with walnuts or almonds for Charosset at Sephardi and Mizrahi Seders.
Ingredients:
- Juice of half a large Lemon
- 1 tbsp Extra Virgin Olive Oil
- 1.5 tbsp Date Syrup
- Salt & Pepper to taste
Method:
- Thoroughly mix together all the dressing ingredients, or shake up in a small jar.
Photo credit: Sophy Weiss Photography
Herb & Citrus Everything Dressing
As the name suggests, this fresh and flavourful dressing works with everything. Almost. You may not want it in your tea, but it can add vibrancy to meat, fish, vegetables, salads and even – if you’re feeling bold – fruit (as a sweet and tangy salsa or a melon starter)!
Ingredients:
- Handful parsley, roughly chopped
- 3 sprigs Tarragon, finely chopped
- 10 leaves fresh Mint, finely chopped
- 1/2 tbsp Extra Virgin Olive Oil
- Zest of 1 Lemon
- 1 tsp Lemon Juice
Method:
- Mix together the lemon juice and olive oil.
- Mix together the chopped leaves and lemon zest with the liquid and serve.
Mango, Lime & Chilli Salsa
Delicious flavours of Mexico shine through in this quick, easy and incredibly versatile mango, lime and chilli salsa which is perfect on grilled fish, chicken, pulled beef or our loaded matzah nachos.
Ingredients:
- 1 Mango, finely diced
- 1/2 Red Onion, finely diced
- 1/4 Red Chilli
- Handful Coriander, roughly chopped
- Pinch of Salt
- Juice of 1 Lime
Method:
- Salt the onions.
- Mix all ingredients together in a bowl.
- Leave to stand for 5 minutes, to allow flavours to infuse.
Marie Rose Sauce
A classic dressing for seafood or chicken, popularised by British TV chef Fanny Craddock in the 1960s, our version has been adapted for Pesach. Ease up on the lemon to make a delicious dipping sauce for chips, or add finely diced pickled cucumbers to make a thousand island relish, great with homemade beef burgers or the Wild Animals from our Immersive 10 Plagues Seder Menu.
Ingredients:
- 150ml Easy Homemade Mayonnaise (contains fresh, raw eggs*)
- 40ml Seriously Good Kosher for Passover Tomato Ketchup (contains apple cider vinegar)
- 1 squeeze Lemon Juice
- 1 pinch ground Paprika or Cayenne Pepper (optional)
- Salt
- Black Pepper
*This recipe uses fresh eggs, which can be problematic for pregnant women, those living with a compromised immune system, and young children. Those that are concerned with the use of fresh, uncooked eggs may prefer to use pasteurised eggs–this will slightly increase the cost. Pasteurised eggs require Kosher for Passover certification (available at kosher shops). but will increase the cost and require Passover supervision.
Method:
- Mix together the Mayo and Ketchup. If you wish, you can add more ketchup for a pinker, sweeter and more acidic sauce.
- Add lemon juice, salt, pepper and paprika or cayenne to taste and mix to combine.
- This sauce should be refrigerated.
Celery and Coriander Salsa
Adapted from the original recipe which contains white wine vinegar, this variation substitutes lime juice, pairing with the coriander to create a delightfully fresh and crunchy salsa to contrast sweet potatoes or fish. Try pairing it with Sillan Roasted Sweet Potatoes or simply throw on top of some lettuce and cucumber slices to make a vibrant green salad packed with flavour.
Ingredients:
- 4 large stalks (2 cups about) finely diced celery
- 3 Tbsp olive oil
- 1 small bunch (30 g) fresh coriander, minced
- Generous squeeze of Fresh Lime Juice
