Hotel Kalastajatorppa's Salad Dressing - Kalastajatorpan salaattikastike

My cousin once removed introduced this dressing to us and we fell totally in love with it. The recipe originates supposedly (at least according to its name) from Hotel Kalastajatorppa, which is a famous hotel situated in the homely suburb of Munkkiniemi by the sea in Helsinki (we used to live in the area before moving here). I don't know if they are still serving this dressing there or how my cousin got hold of the recipe but it's so delicious I have to post it. Despite I usually don't follow the recipe to a T, I decided to post this recipe as it was given to me with the adaptations I normally make. I never put that many garlic cloves (mostly I don't put any) and mostly I reduce the amount of sugar. I really really love this when it has lemon juice, so I recommend using it even if it's marked "optional" in the original recipe. When you are serving your green salad with this dressing, you'll be wondering why people eat so much salad. This makes quite a lot of dressing, but it keeps well in the fridge (and of course you could halve the amounts).

Happy weekend! I hope you'll enjoy plenty of salad :)

(If you are wondering why the boiling water, it's to help dissolve the sugar.)
















Oops! Don't you hate it too, when the pitcher works like that >_<

Hotel Kalastajatorppa's Salad Dressing
Author: Tuulia / Kitchenfoxtales     Preparation Time: 5 min     
Yield: 400 ml salad dressing     Calories per serving*: 70 kcal in 1 Tbsp

Lemony and slightly sweet salad dressing that will make even the humblest green salad a real treat.

Ingredients:

• 50 ml white wine vinegar (appr. 3 Tbsp and 1 tsp)
• 1-2 tsp Dijon mustard
• 50 ml lemon juice (can be replaced with 50 ml white wine vinegar in which case the amount of white wine vinegar is 100 ml in total)
• 1 tsp salt
• 1-3 Tbsp sugar
• dash of freshly ground black or white pepper
• (1-4 garlic cloves, pressed)
• 200 ml cold-pressed olive or rapeseed oil
• 3-5 Tbsp boiling water
• (pepper)

Instructions:

1. Stir mustard to vinegar e.g. in a glass jar with a tight-fitting lid.
2. Add lemon juice (if using), salt, sugar, pepper (and pressed garlic). Stir even.
3. Add the oil and shake until emulsified. Add boiling water and shake again.
4. Check the taste.

Adapted from a recipe of Hotel Kalastajatorppa.
*Nutritional information is based on average values and is a rough estimate.

Hotelli Kalastajatorpan salaattikastike
Tekijä: Tuulia / Kitchenfoxtales     Valmistusaika: 5 min    
Määrä: 400 ml kastiketta    Energiasisältö per annos*: 70 kcal/rkl

Tämä sitruunainen, hieman makea salaattikastike tekee tavallisesta vihreästä salaatistakin juhla-aterian.

Ainekset:

• 0,5 dl valkoviinietikkaa
• 1-2 tl Dijon-sinappia
• 0,5 dl sitruunamehua (voi korvata valkoviinietikalla, eli silloin etikkaa tulee yht. 1 dl)
• 1 tl suolaa
• 1(-3) rkl sokeria
• ripaus vastajauhettua musta- tai valkopippuria
• (1-4 kynttä valkosipulia, puristettuna)
• 2 dl kylmäpuristettua oliivi- tai rypsiöljyä
• 4-5 rkl kiehuvaa vettä
• (pippuria)

Valmistusohjeet:

1. Sekoita etikka ja sinappi keskenään. (Itse sekoitan tämän yleensä lasipurkissa. Vain sinappi täytyy hämmentää lusikalla etikkaan, muut ainekset saa sekaisin ravistamalla.)
2. Lisää (sitruunanmehu), suola, sokeri, pippuri, (ja puristettu valkosipuli). Sekoita tasaiseksi.
3. Lisää öljy ja ravista emulsioksi. Lisää kiehuva vesi ja ravista uudelleen.
4. Lisää maun mukaan tarvittaessa sokeria, suolaa tai pippuria

Lähde: (Kalastajatorpan salaattikastike)
*Energiasisältö perustuu keskimääräisiin arvoihin.

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