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White Balsamic Dressing with Celery (make however much you like)

White Balsamic Dressing with Celery
(make however much you like)

3 parts olive oil
1 part white balsamic vinegar (in nice supermarkets, next to the dark sort)
juice of 1 lemon (if making at least a cup total)
1 tsp celery salt
handful celery leaves, chopped coarsely
handful flat parsley leaves, chopped coarsely
1 tsp prepared horseradish
pinch Maldon salt

Place all these in jar with a tightly-sealing lid, or in a bowl to whisk, and mix thoroughly. It looks very delicate and pale, but has a nice kick.

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What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Five years later, here we are, deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Random Recipe

Grilled Rainbow Trout with Red and Savoy Cabbages and Celeriac Slaw

(serves 4)

1 side rainbow trout
1 tbsp olive oil
Fox Point seasoning

2 cups each: shredded red cabbage, Savoy cabbage
1 cup celeriac, cut into matchsticks
1/2 red onion, sliced very thin

dressing:

2 tbsps chilli-infused olive oil
3 tbsps mayonnaise
juice of 1 lemon
big dash celery salt
loads of fresh ground black pepper

Place the trout on a large platter, drizzle with olive oil and sprinkle with seasoning. Let arrive to room temperature before grilling.

Place all dressing ingredients in a jar with a tight lid, and shake till mixed thoroughly. Toss with the cabbages, celeriac and onion and refrigerate till needed.

Grill the trout skin side down for 4 minutes at high heat (210C, 425F), then on the other side for 4 minutes. Remove skin.

To serve, mound the slaw on a plate and place the serving of fish on top. A nice side of mashed potato is very good with this dish.
read the rest of this recipe

White Bal­samic Dress­ing with Cel­ery (make how­ever much you like)

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Random Recipe

Grilled Rain­bow Trout with Red and Savoy Cab­bages and Cele­riac Slaw

White Balsamic Dressing with Celery (make however much you like)

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Grilled Rainbow Trout with Red and Savoy Cabbages and Celeriac Slaw