“The secret of a good salad is its dressing. Not only does a dressing add flavour and interest but it also marries its individual ingredients into a harmonious whole.”
Salad dressings are not new – a basic mixture of olive oil, vinegar or lemon juice, and salt has been used since ancient times in the countries bordering the Mediterranean.
Today you can go into any food market and choose from a wide range of dressings. But why buy ready-made ones loaded with preservatives and artificial flavourings when you can mix a superior one yourself in minutes, using the finest and freshest ingredients.
The Classic Salad Dressing
The classic French salad dressing is known as a vinaigrette.
There is an old French saying that it takes four men to make a good vinaigrette: a spendthrift for the oil, a miser for the vinegar, a wise man for the salt and a madman for the pepper.
The classic proportions for a vinaigrette are 1 part vinegar to 3 parts oil. Salt and pepper are essential, and most French chefs will add a teaspoon of Dijon mustard, some fresh herbs and a pinch of sugar to emulsify the dressing.
This classic vinaigrette adds flavour and interest to green salads, tomato, and cucumber salads.
- 3 tablespoons olive oil
- 1 tablespoons wine vinegar, preferably tarragon vinegar
- 1 teaspoon prepared mustard
- Salt and pepper to taste
Whisk the oil with the vinegar, mustard, herbs, and salt and pepper until well blended.
Alternatively, place all the ingredients in a screw-top jar and shake vigorously to combine well before using.
This basic dressing can be varied in many ways:
Indian Style Salad Dressing
For cooked vegetables, rice or pasta. Add 1 small crushed garlic clove and 1 tablespoon finely chopped onion, fried until soft in 1 teaspoon oil with 1 teaspoon curry powder.
Anchovy Style Salad Dressing
For raw salads, potato, pasta, roasted sweet (bell) peppers or tomatoes. Thoroughly soak 4 anchovies to remove the salt and fillet them if necessary. Puree the with 1 teaspoon capers. Add this mixture to the classic vinaigrette.
Herb Salad Dressing
Chop some chives, chervil and parsley with a few tarragon and mint leaves. Prepare the classic vinaigrette and add in the herbs.
Nutty Salad Dressing
Chop ½ cup (50g) walnuts, peanuts or hazelnuts, or a mixture of all three. Prepare a salad. Make a classic vinaigrette and add the chopped nuts at the last minute just before tossing the dressing into the salad and serving.
Herby Lemon-Lime Salad Dressing
Lemon and lime juice is another popular variation on the classic recipe. Here we combine it with herbs for a dressing to serve with a classic tomato, cucumber and onion salad.
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tsp honey
- 1 garlic clove, crushed
- 2 tbs chopped fresh herbs (e.g. mint, parsley, chives, thyme, tarragon)
- salt and pepper
Whisk together in a blender, or place all the ingredients in a screw top jar and shake vigorously to combine well before using.
Minty Salad Dressing
This light and refreshing salad dressing goes well with a cucumber salad, cold potato salad or tossed lightly over a fruit salad or apple and tuna salad.
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh dill, chopped
- pinch of sugar
- salt and pepper
Whisk together in a blender, or place all the ingredients in a screw top jar and shake vigorously to combine well before using. Set aside for at least 15 minutes to allow the flavours to develop, then whisk or shake again before using.
Basic Creamy Salad Dressing
The addition of cream or yoghurt to a salad dressing puts it into a completely new dimension. Like the classic vinaigrette recipe you can use this one as the basis for endless variations.
The secret of a good salad is its dressing. Not only does a dressing add flavour and interest but it also marries its individual ingredients into a harmonious whole.
- 3 tablespoons olive oil
- 1 tablespoon heavy cream, sour cream, whipped cream or yoghurt
- 1 tablespoon fresh lemon juice or wine vinegar
- 1 tsp fresh herbs, minced (dill, parsley, thyme)
- Salt
- Ground black pepper
Whisk all the ingredients, except the oil, together in a small bowl. Slowly whisk in the oil. Set aside for at least 15 minutes to allow the flavours to develop, then whisk or shake again before using.
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