There are so many ready made dressing options available it may seem unnecessary to make your own. If you want to choose what goes onto your salad without reading the small print then fresh, high-quality dressings are cost effective and easy to make once you’ve got a few key ingredients in your pantry. The dressings keep well in the fridge too.
A good dressing finds a balance between saltiness, sweetness and acidity with a fat or oil to emulsify them and an additional flavouring if desired. Quantities are very forgiving but I work on about half by volume acidity, half other liquid ingredients. I either blend in a liquidiser, shake in a jam jar or whisk in a jug. A salad needs some fat to taste delicious and to sustain you through your afternoon. I add a generous couple of tablespoons of dressing to my lunchtime salad.
A beautiful pale green thick dressing goes well with egg, fish or nuts
Flesh from one small or half a large avocado
1/3 cup raw apple cider vinegar
Pinch of salt
Teaspoon of runny honey
Thai style dressing
A little bit of heat from the chilli sauce and lots of lip puckering from the lime juice.
One tablespoon sesame oil
One tablespoon sweet Thai chilli sauce
Two tablespoons lime juice
Two teaspoons fish sauce
Coriander leaves finely chopped
I always have a bottle of this versatile dressing in my pantry
Half a cup of extra virgin olive oil
Half a cup of white wine vinegar
Two teaspoons of sugar
Teaspoon of mustard (I use grainy or Dijon)
Lots of ground black pepper
Sesame yoghurt dressing
A creamy mild dressing with low acidity – just the tang from the yoghurt.
Two tablespoons unsweetened full fat yoghurt
Two tablespoons tahini
Half a teaspoon of honey
Half a teaspoon of garlic salt
A tablespoon or two hot water to dilute to a creamy consistency