There is a basic formula when it comes to making a salad dressing which once you have mastered, opens a door to whole new world of combinations! I use the term “salad” to refer to not just the variety of lettuce leaves, tomatoes and cucumber but vegetable based salads or potato based salads or other variations. The recipe presented is the basic recipe, the variations are below.
Hints & Tips
- The recipe below refers to quantities as “parts”. Depending on the quantity of salad and dressing you wish to make, 1 part may equal 50ml, 3 parts = 150ml. If you want more , just increase the quantity of a part.
- Olive Oil can be replaced with equal quantities of Grapeseed Oil, Infused Olive Oils, Macadamia or Avocado Oil. You want something light that will not over power the salad.
- White Vinegar can be replaced with equal quantities of fresh lemon juice, balsamic vinegar, champagne vinegar, apple cider vinegar or red wine vinegar.
- Changing the oil and vinegar in the below recipe will give you a different dressing which may be more suited to the vegetables or salads you wish to dress.
- To add more depths to your dressing, you can add a variety of other things – on the basis that 1 part = 50ml, start off using 1 tablespoon of the suggested additional ingredients and add more as needed:
- Adding equal quantities or Wholegrain Mustard or Dijon Mustard with Mayonnaise will give you a really nice tangy dressing which works well with potato based salads.
- Adding Maple Syrup and chopped coriander works well with pumpkin based salads.
- If I was dressing a fish based salad, I would use chopped fresh dill or chopped fresh dill and baby capers.
- Most salads work well with the addition of minced garlic and ginger or just minced garlic.
- For salads where I have added mango or fruit such as lychees, typically with cold chicken or prawns, I have added fresh passion fruit to the dressing.
- Adding other chopped herbs as appropriate to the dish also works well – chopped fresh basil for a tomato based salad; coriander and some fish sauce with chopped chilli if you want to create a thai based dressing.
- Use your imagination and don’t be afraid to experiment. If you are concerned, just mix up a little dressing, try it out on a bit of salad and then decide.
- IMPORTANT NOTE – With the majority of leafy salads, it is best to dress just before serving, otherwise the leaves will wilt. More sturdier based salads – potato, pumpkin, benefit from being dressed in advance. If your fish based salad dressing has a large amount of vinegar or lemon juice, again dress just before serving so as not to “cook” the fish.
- GF, DF, SF, Veg, V.
- 3 Parts Olive Oil
- 1 Part White Vinegar
- Salt to Taste
- Freshly Ground Black Pepper to Taste
- Place all ingredients in a jar and shake well. Alternatively, place in a jug and mix vigorously with a fork.
- Pour over the salad of your choice.