Six superb salad dressings

A dressing can make or break your salad. Too much and you drown your leaves; too little or none at all and your salad will feel naked. These dressings will spark salad adventures this summer.
1. Classic vinaigrette
¼ cup white wine vinegar
1 tbsp Dijon or wholegrain mustard
¾ cup salad oil
2 tbsp chopped herbs
1 tsp sugar
Maldon salt and black pepper, to taste
Combine the mustard and vinegar in a glass or stainless steel bowl and whisk them together briefly. Mix the mustard-vinegar mixture with the oil, herbs, sugar and seasoning for about 10 seconds or until fully combined. Allow to stand for 30 minutes for flavours to develop. Give the dressing another mix before serving. The Chef’n Emulstir works a treat for this (and it’s dishwasher safe).

2. Wholegrain mustard and honey
1 egg yolk
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
1 clove garlic, crushed
1 tbsp honey
1 tbsp white wine vinegar
100 ml extra virgin olive oil
2 tbsp lemon juice and zest
Maldon salt and black pepper, to taste

Place the egg yolk into a large bowl. Add mustard, garlic, honey and vinegar and whisk vigorously. Gradually whisk in the oil until emulsified. Whisk in lemon juice and season with salt and pepper.

3. Thai dressing
3 tbsp tamarind concentrate
1/4 cup rice wine vinegar
1/3 cup fish sauce
1/4 cup grated palm sugar
1/4 cup lime juice
1/4 cup coriander, finely chopped
1 red chilli, seeded and finely chopped
1 clove garlic, finely chopped

Place all the ingredients in a screw-top jar. Secure the lid and shake well until combined and the sugar has dissolved. It will keep refrigerated for one week.

4. Zesty-minted yoghurt
1 cup plain yoghurt
1/3 cup chopped mint
1/4 cup avocado oil or canola oil
1/4 cup fresh lemon juice and zest
1 garlic clove, pressed
Maldon salt and black pepper, to taste

Whisk the ingredients together in small bowl. Season dressing to taste.

5. Syrupy balsamic
1/2 cup balsamic vinegar
2 tbsp brown sugar

Heat the vinegar and brown sugar in a small saucepan over medium heat. Simmer for 6-8 minutes, stirring occasionally or until reduced and slightly syrupy. Remove, cover and set aside to cool.

6. Caesar dressing
1 egg
1 tbsp white wine vinegar
2 tsp Dijon mustard
2 anchovy fillets, finely chopped
1 garlic clove, crushed
1/2 cup olive oil
Maldon salt and black pepper, to taste

Bring a saucepan of water to the boil over high heat. Add the egg, with shell on. Cook for 1 minute. Remove from pan with a slotted spoon. Run under cold water until cool enough to touch. Crack the egg into a small ceramic bowl. Add vinegar, mustard, anchovy and garlic. Whisk until well combined. Add oil to vinegar mixture in a slow, steady stream, whisking constantly until thick. Season to taste.

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Keep your eyes peeled for more recipes to inspire this summer (including salads to make you swoon).