Dakota Manchester chef has revealed his super simple recipe for making the only salad dressing you’ll need this summer – with just a handful of household ingredients that can be rustled up in minutes.
Sam Karl, Executive Head Chef at Dakota Manchester, has shared his twist on chimichurri sauce, a versatile green dressing and the perfect summer accompaniment.
Including parsley, coriander, and garlic, this dressing is cheap and easy to make, and packs a powerful punch when it comes to flavour.
As well as that, the recipe is so simple that it can be rustled up in as little as three minutes.
And unlike many other dressing recipes, Sam’s chimichurri creation does not require the use of a food processor or blender, making it accessible for anyone and everyone.
Head Chef Sam, 31, said, “Be it Salsa Verde or Chimichurri, you can’t go wrong with a good, classic, green sauce.
My Chimichurri recipe is easy to make and a great way to transform a boring lunch into something delicious. It pairs perfectly with meat, fish, and salad – plus it fits brilliants within a BBQ spread.
If you have some parsley or coriander which would otherwise be thrown away, you can chop it up, throw in some other common ingredients, and rustle up a delicious green sauce.”
Sam’s recipe requires only seven ingredients: parsley, coriander, green chillies, garlic, white wine vinegar, olive oil and salt.
He said, “The process of making this dressing is super simple. Start by finely chopping the herbs and chillies and mixing them together. Then grate or chop your garlic and combine with the herb mix.
Next, simply add the white wine vinegar and fold to incorporate, before adding the oil and continuing that process. Finally, add salt to taste. It’s as simple as that!”
Sam joined Dakota Manchester in January 2019 as Executive Head Chef, having previously held senior positions in Michelin Star and AA rosette kitchens.
The full recipe, and method, for his Chimichurri style sauce can be found below.
Sam’s Chimichurri dressing
Ingredients
- 1 x bunch parsley
- 1 x bunch coriander
- 75g green chillies
- 10g garlic
- 160ml white wine vinegar
- 220ml olive oil
- Salt to taste I put 1 large pinch
Method
- Pick the coriander and parsley leaves, give them a rinse, and dry on paper towel or a cloth. Once dried, finely chop both herbs as fine as possible.
- Cut the green chillies in half and deseed. Once deseeded, finely chopped as fine as possible and then mix into the herbs.
- Peel the garlic and either grate or finely chop into your herb mix.
- Add the white wine vinegar into the herb mix and fold to incorporate.
- Add the olive oil to the mix slowly keep folding until all the oil is in.
