The Well-Dressed Salad

As an adult, I can probably count the number of times I have purchased salad dressing on one hand. Instead I have played around with different combinations that sometimes resulted in a complete fail, but mostly made for a delicious salad. It is quite simple once you know the basics and with some masterful creativity, your salads will never be boring or loaded with the mysterious ingredients of a store-bought salad dressing again.

This blog is a guide and inspiration to use ingredients from the garden to make exciting salad dressings.

There are a few very simple components to making salad dressing and the basics have been mastered, you can get as creative as you would like.

Oil(fat)
Acid(vinegar or lemon commonly)
Salt
Sweet element
Seasoning

Basic Vinaigrette Recipe

3 tablespoons Oil

1 tablespoon Acid

Salt and pepper

1 tablespoon mustard(Optional)

1 teaspoon honey

The basic ratio of oil to acid is 3 parts oil to 1 part acid so that the dressing will emulsify correctly.

Always add the acid to the bowl first, then add the salt and dissolve the salt before adding the oil and emulsifying. Use a whisk or immersion blender.

Oil

For the most part I use good quality extra virgin olive oil, but avocado oil is also great. On the occasion I want a salad with an Asian flair, toasted sesame oil is my oil of choice. The oil ratio will always be more than the acid for the correct consistency.

Acid

Acid is responsible for a lot of the flavor in a salad dressing. Lemon is always my first choice. Fresh off the tree is wonderful, but I also love using my preserved lemon for salad dressings when fresh lemon is not an option. I also keep frozen lemon juice in the freezer that I can use during the summer if necessary.

Other types of citrus are also fun to use. Lime, orange, grapefruit, tangerine will all make a very flavorful dressing. A little bit of lemon or vinegar will be needed when using sweet types of citrus. The zest should also be used.

Vinegar is the other option. I have used apple cider vinegar, red wine, sherry, and champagne vinegar. If I use balsamic, I opt for a reduction instead. Often I use herb-infused vinegar. Chive blossoms, oat straw, roselle, rosehip, or currant are some of my choices. Vinegar is a wonderful way to extract the mineral content from plants, while also lending flavor. Fruit flavored vinegars such as fig, peach balsamic, and pomegranate are also popular choices.

Sweet Element

This is normally the addition of a small amount of honey or maple syrup even fresh mashed/ pureed. I have also used jams such as mulberry, orange marmalade, strawberry or blackberry. This sweetness is needed to balance out the acidity and a salad dressing can be quite flat without it.

Seasoning

This can be as simple as crushed black pepper, but I often also like to add a teaspoon of dijon mustard to my vinaigrette. Fresh chili or something more exciting such as harissa paste, chipotle chili in adobo or pickled chili adds more interest.

Using herbs and spice

Ginger: A favorite Asian influenced flavor is one made with finely minced ginger(1tsp) toasted sesame, liquid aminos, and fresh chopped red chill from the garden.
Chile: For a Southwestern flair, combine 1 chipotle chile in adobo(minced), a tablespoon of sun-dried tomato in olive oil, a pinch of cumin and use lime instead of lemon. Use on a warm salad of wild mushrooms and mixed lettuce or any combination of vegetables used in a taco salad.
Herbs: Herbs are wonderful digestive aids and should be included in every meal we eat. Chives, parsley, tarragon, dill, fennel fronds, thyme, lemon balm, savory, and basil are all delicious options to add to a herby salad dressing. Use a combination or individually. For example, try a basic vinaigrette with a handful off fresh basil. Use an immersion blender to combine, then dress a bowl of fresh mixed cherry tomatoes.
Sumac: Sumac is popular in Middle Eastern and African cooking. It lends a lemony and astringent quality to a dish. Dress up a plate of sliced cucumber, tomato, and onion with some thick Lebanese yogurt( Labneh), sumac and zaatar( Middle Eastern oregano and sesame seed spice mix).
Garlic: A popular ingredient in salad dressing. It can be used raw, or a paste of roasted garlic can also be used. Combine with herbs and use on a hearty salad.

Using fruit

Pomegranate: Pomegranate seeds are a wonderful, colorful addition to salad dressing.

Persimmon: Make a flavorful persimmon vinaigrette using pureed persimmon, olive oil, sherry vinegar, and chopped chives or other herbs of your choice. Delicious on a roasted sweet potato salad with some goats cheese.

Berries: Berries are fantastic in a salad especially when a smokey element or sweeter type vegetable is used. For example a roasted butternut squash salad with blackberry vinaigrette and toasted pumpkin seeds, or strawberry poppy seed on spinach with goat cheese and smoked almonds. Experiment with strawberry, blueberry, raspberry, blackberry, and Cape gooseberry.

Avocado: Avocado makes a thick creamy dressing that dresses up heartier greens such as kale or spinach or bitter additions such as dandelion greens very well. Use crunchy components such as nuts and salty additions like olives as well. More acid is required to brighten the flavor and also something sharp such as onion or a garlic clove. Use half a small avocado, only one tablespoon of oil and increase the acid as needed. A small amount of water may also be needed to thin out the dressing just a bit.

Alternatives To Vinaigrette

Xato Sauce

This Spanish dressing is not used often but will be delicious with a plate of fresh vegetables. It is rather like a thick mayonnaise.

1 ¼ cup toasted almonds

1 small roasted red pepper

2 large cloves of garlic

2 tablespoons of parsley

Salt and pepper

⅓ cup red wine vinegar

⅗ cup olive oil

Blend until smooth and creamy.

Green Goddess

Serve on a bowl of mixed summer vegetables, or a mixed pasta and vegetable salad.

½ cup mayonnaise

¼ cup sour cream

1 minced anchovy(optional)

1 clove crushed garlic

2 tablespoons chives or green onions

2 tablespoons parsley

2 teaspoons lemon

Salt and pepper.

Mix together and serve.

Hot Walnut Oil Dressing

Use this special dressing on warm salads that combine heartier greens such as spinach or kale, with flavorful cheeses and hot cooked ingredients such as mushrooms or fried apples. It is also excellent on a bowl of pasta.

1 tablespoon olive oil

4 tablespoons minced shallot or red onion

4 tablespoons walnut oil

3 tablespoons red wine

2 tablespoons red wine vinegar

Salt and pepper

Fry the shallot in the olive oil until soft. Add the remaining ingredients except the walnut oil. Cook until reduced by half. Remove from heat and gradually whisk in the walnut oil.