Drizzles & Vinaigrettes Recipes

Herby Picnic Potato Salad with Kale, Apple & Chickpeas July 11, 2019 16:04

Coarse Herb Vinaigrette
3 tbsp pickled capers
2 spring onions or green onions
2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery)
2 tbsp Telegraph Hill Beetroot & Apple Cider Drizzle
1/3 cup cold pressed oil
sea salt and black pepper, to taste

2 apples, diced
3 celery stalks (save the top greens for the vinaigrette), finely diced
2 leaves kale, chard or spinach, chopped
1 can (400 g) cooked chickpeas, rinsed

Put the potatoes in a large pot, cover them with water and bring the water to a boil. Boil for 12-15 minutes until they are cooked through but not falling apart – just until you can easily pierce a sharp knife through the center. Drain and set aside to cool.

In a food processor, blitz capers and their brine, onions, basil, parsley, chives, celery greens, vinegar, lemon juice, oil, salt and pepper until you get a coarse vinaigrette. Quarter the potatoes and collect them in a larger mixing bowl. Pour the vinaigrette over the just-cooled potatoes and gently toss to coat. It will look like a lot of dressing, but the potatoes soak it up as they sit. Stir celery, apples, kale and chickpeas into the potatoes. Taste for salt and pepper. Serve at room temperature.

Chicken Avocado Caprese Salad May 29, 2019 13:54




  • 4 chicken thigh fillets, skin removed (no bone)*
  • 5 cups Romaine, (or cos) lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 cup mini mozzarella / bocconcini cheese balls
  • 1/4 cup basil leaves, thinly sliced
  • Salt and pepper, to season


  1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
  2. Heat about one teaspoon of Extra Virgin Olive Oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
  3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Notes *Boneless, skinless chicken breasts can be used instead of thighs

Wasabi, Potato & Apple Salad January 29, 2014 09:19

This recipe created by Lyn Potter & published on the Breeze Website. Wasabi, Potato & Apple Salad

This potato and apple salad is great for a barbecue. It was inspired by a traditional Dutch recipe which is flavoured with a mustardy mayonnaise. I substituted Telegraph Hill Wasabi Vinaigrette which is locally produced. The wasabi in this dressing gives it an appealing Asian twist and a slightly peppery finish. We like it best while still warm, but it can also be stored in the fridge for a day or so.


  • 500 gm of potatoes
  • 3 hardboiled eggs 
  • 3 medium size red skinned crisp sweet apples 
  • 1 spring onion (white part only) 
  • 3-4 tablespoons of Telegraph Hill Wasabi Vinaigrette
  • The juice of up to half a lemon
  • A pinch of salt


  1. Boil the peeled potatoes until they are tender. When cool enough to handle cut them into chunks.
  2. Wash the apples and dice.
  3. Peel and chop the hardboiled eggs.
  4. Slice the white part of the spring onion finely.
  5. Mix all of these gently together in a salad bowl.
  6. Stir the Wasabi Vinaigrette in. Sharpen the flavour with a tablespoon of lemon juice. Keep tasting and adding up to the juice of half the lemon depending on how sweet/tart the apples are. Season to taste with salt.

Recipe and photograph by Lyn Potter. Read more from Lyn at http://focussedonfood.blogspot.co.nz/

- See more at: http://www.thebreeze.co.nz/Potato-Apple-Wasabi-Salad/tabid/1131/articleID/7262/Default.aspx#sthash.HKzpXJFh.dpuf