This dip is generally served with Swedish gravad lax, but is good on crackers or as a dressing for salads.

• 6 T olive oil
• 4 t cider vinegar
• 3 t mustard (powdered)
• 1/2 t salt
• 1/2 t honey
• pinch of pepper

Method: Mix mustard, salt and cider vinegar together. Slowly drizzle in the olive oil, whisking quickly, blend the oil into the mustard. Add honey and pepper to taste.

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Method: Rub the eggs through a sieve and mix with sour cream. Add salt and pepper.

If a thinner dressing is desired, add a little cream.

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This dressing is a real tongue titillator as well as very nourishing. Sesame seeds are high in easily absorbed calcium and miso is a live-culture fermentation which also helps with calcium absorption.

makes about 1 cup

• 1/4 c tahini
• 1/2 lime’s juice
• 1/2 c extra virgin olive oil or sesame oil
• 1 T raw honey
• 1 T miso paste
• 1 t chili powder (optional)
• 1 T toasted sesame seeds

Method: Blend the tahini, lime juice and oil. Add the remaining ingredients and mix well.

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If you like Waldorf salad you will love this rich, creamy dressing. This is reminiscent of the delicious house dressing of Mudbrick Vineyard on Waiheke Island, New Zealand.

makes about 2 cups

• 1T apple cider vinegar
• 1/2 c raspberries, frozen
• 1T dijon mustard
• 1 T honey
• 1 lemon’s juice
• salt and pepper
• 1 1/2 c walnut oil

Method: Combine first six ingredients. Add walnut oil slowly to emulsify while blending or beating.

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This is really easy to make and handy to have in the kitchen. A mainstay in Burmese kitchens it results in two great additions for salads. Crispy golden fried garlic and garlic-turmeric infused oil.

Method: Peel and slice thinly as much garlic as you would like to have available. I suggest 2 heads of garlic to make the exercise worthwhile.

• Fill a heavy bottomed pan with enough oil to deep fry the garlic.
• Add a teaspoon or so of turmeric
• When it starts to sizzle slightly add the garlic
• Stir occasionally and keep an eye on the garlic. It is quite easy to burn at this point
• When it begins to get golden and before it starts turning black, quickly take the garlic out of the oil and drain on paper towels
• Allow to cool and store it in an air-tight jar. This crispy fried garlic will keep indefinitely stored in this manner
• When the oil has cooled store it in a jar in a cool place

Use it for flavoring your hand-tossed Burmese salads!

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