Kitty Coles’ Take On An Ajo Blanco – Plus 7 Ways To Use It
By Kitty Coles
My take on an ajo blanco to put on everything …I’ve borrowed everything I love about ajo blanco and turned it into something that sits somewhere between a dressing, a sauce and a cold soup. Think of the texture of a tahini dressing, but with the sweet nuttiness of almonds and hazelnuts. You can use…
My take on an ajo blanco to put on everything …
I’ve borrowed everything I love about ajo blanco and turned it into something that sits somewhere between a dressing, a sauce and a cold soup. Think of the texture of a tahini dressing, but with the sweet nuttiness of almonds and hazelnuts. You can use any nut you like. Macadamias would be great or maybe even a handful of pine nuts mixed with almonds. I make a large batch, keep it in the fridge and use it throughout the week. While testing recipes, I found myself putting it on everything, so here’s seven different ways to use it.
ALMOND AND HAZELNUT DRESSING
Ingredients
Makes 500ml (halve the recipe if you don’t want the full jug)
• 120g blanched almonds
• 80g hazelnuts
• 100ml extra virgin olive oil
• 1 garlic clove, peeled
• 1 tbsp red wine vinegar or sherry vinegar
• A generous pinch of salt
Method
1. Put the almonds and hazelnuts into a blender and pour in the olive oil. Add the garlic, vinegar and salt and blend until smooth. With the motor running, slowly pour in around 350ml cold water until you have a silky dressing that sits somewhere between pouring cream and tahini.
2. Store in the fridge for up to 5 days.
Make It With …
Melon & Manchego
This is the combination that started this whole thing. Thick wedges of melon, ribbons of Manchego, plenty of black pepper and a generous spoonful of dressing.
Roast Tomatoes, Garlic & Oregano
Slow-roasted tomatoes, soft garlic cloves and oregano spooned over the dressing. Eat with plenty of bread.
Pan Con Tomate & Anchovies
Spoon the dressing on to the plate, top with the toast and rub with garlic. Pile on grated tomato and top with anchovies. The bread will be both soggy and crunchy – soaking up tomato from one side and dressing from the other. A perfect bite.
Cherry, Orange, Cucumber & Basil Salad
Sweet cherries, sharp orange segments, crunchy cucumber and lots of basil, all dressed in lemon or more red wine vinegar and extra virgin olive oil, plus the excess juice from the orange. The dressing becomes almost like a savoury cream beneath it all.
Schnitzel
Perhaps my favourite. Serve a crisp schnitzel (cod, pork or veal) with the dressing alongside, then add either grated tomato or a peach and a sugar snap pea salad, dressed in lemon and olive oil.
Cold Pea Soup
Loosen the dressing with a little extra water and top with peas dressed in olive oil, lemon and mint.
Little Gem Lettuce & Parmesan
Leaves, plenty of Parmesan and black pepper. Think of it as a very summery Caesar salad.
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