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Dressings with Seasonal Vegetables

Dressings with Seasonal Vegetables

Jean-Christophe Novelli's Dressings with seasonal veg. Steve and Lisa are joined by Jean-Christophe Novelli, showing them how to make two easy dressings – perfect with seasonal vegetables.


For the tomato and vanilla infused oil:

1. Heat all the diced tomatoes gently in a pan until they reduce a little. Add the honey, paprika, tomato puree, vanilla and basil leaves and continue to reduce slowly. Once the consistency resembles a tomato pulp, add the crushed garlic and set aside.

2. The next part of the recipe is very important for the best results – be sure not to stir at all. Add the olive oil to the tomato pulp and swirl the pan gently. Cover with a lid and leave to infuse for a minimum of one hour.

3. Using a fine sieve or a coffee filter, strain the contents of the pan into another bowl and add the lemon juice. The oil can then be stored in a jar for several day and used in many ways.

4. Put the asparagus in a hot pan with a little water and cover. Steam for 1 minute, or until tender. To serve, drizzle the oil over asparagus.

For the Vinaigrette:

1. Mix all of the ingredients except the oil and hot water, and place in a jar. Then, fill the jar with a combination of oil and boiling water – the quantities will differ depending on the size of your jar, but you should follow a ratio of one part oil to two parts water.

2. Seal the lid and, once cooled, place into the fridge for a minimum of 20 minutes. Do not open the lid until the contents are completely cold. Add honey to taste (optional).

3. Halve the avocados and pour a little vinaigrette into the well in the halved avocados to serve.


For the Tomato and Vanilla Infused Oil

1 kg plum tomatoes, core removed and diced

2 tsp clear honey

1 tsp smoked paprika

½ vanilla pod (sliced lengthways)

1 tbsp tomato purée

10 basil leaves

400ml extra virgin olive oil

½ lemon, juiced

3 garlic cloves (crushed)

450g Asparagus

For the Vinaigrette de Maman Novelli

2 garlic cloves, crushed

2 shallots, finely diced

2 tsp mustard (French or English)

2 tbsp sherry vinegar or mature balsamic vinegar

1 sprig of rosemary

1 sprig of thyme

Approximately 100ml extra virgin olive oil

Approximately 200ml hot water

2 ripe avocados, halved and stoned

Honey, to taste