Kathy Paterson presents 15 vinaigrettes and salad dressings for spring and summer.
Salads can be simply pulled together using a few ingredients from the garden or fridge. It’s the dressing that will transform them from everyday to extraordinary, and here’s my pull-out-and-keep list for you to pick and mix from.
Start by using the best oil you can, preferably an extra virgin olive oil and use a variety of vinegars such as apple cider vinegar, chardonnay, red wine or sherry vinegar, or use lemon or lime juice to provide the acid. If your vinaigrette is too tart, add a little more oil and salt. Salt helps to cut acidity.
Dijon mustard or coarse seeded mustard will add flavour; honey, maple syrup or a little brown or white sugar will sweeten things up and miso paste, wasabi or chopped fresh chilli will enliven.
Dressings and vinaigrettes are best made for each use, but can be stored in the fridge. Bring back to room temperature and always shake or whisk well before using. Make them in a clean jar with a tight fitting lid that is free of old labels, so it can go straight on the table or into the picnic basket.
For the perfectly dressed green salad wash and dry green leaves and place in a large bowl. Drizzle over enough vinaigrette to moisten and gently toss so all the leaves are covered in vinaigrette. Place in a serving bowl and serve immediately. Try not to over-dress the salad as it will make it very oily.
Raspberry and hazelnut vinaigrette
Good for greens and green bean salads. Keeps 1-2 days in the fridge. Makes about ½ cup
1 Tbsp raspberry vinegar
1 Tbsp red wine vinegar
2 Tbsp hazelnut oil
2 Tbsp sunflower oil
Salt and freshly ground black pepper to taste
Place all the ingredients in a screw-top jar and shake well.
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Shallot vinaigrette
This is particularly good for fish salads. Keeps for 1-2 days in the fridge. Makes ¾ cup
¼ cup roughly chopped shallots
3 Tbsp white wine vinegar, I use chardonnay vinegar
1 Tbsp balsamic vinegar
1 tsp dijon mustard
½ cup extra virgin olive oil
Place all ingredients except oil in a small food processor. With the motor running, slowly drizzle in the oil through the feed tube until well blended. Season with salt and freshly ground black pepper.
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White balsamic and mint vinaigrette
Great for vegetable and bean salads. Keeps for 1-2 days in the fridge. Makes about ½ cup
2 Tbsp white balsamic vinegar
6 Tbsp extra virgin olive oil
2 Tbsp finely chopped fresh mint leaves
½ tsp liquid honey
Salt and freshly ground black pepper to taste
Place all the ingredients in a screw top jar and shake well.
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Mustard vinaigrette
This is one of my favourites as I like the flavour of the dijon mustard which works well for meat salads. Sweeten if you like with a little honey. Keeps for 3-4 days in the fridge. Makes about ½ cup
1½ Tbsp dijon mustard
2 Tbsp red wine vinegar or use sherry vinegar or lemon juice
5 Tbsp extra virgin olive oil
Place mustard and vinegar in a screw top jar, pour in the oil and season with salt and freshly ground black pepper. Shake well and taste, adding more vinegar or salt as necessary.
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Yoghurt and orange dressing
Try this with a salad of oranges, watercress, rocket and/or spinach and thinly sliced fennel. Keeps 1-2 days in the fridge. Makes about ¼ cup
¼ cup thick natural unsweetened yoghurt
1 Tbsp olive oil
Zest of ½ an orange
Place yoghurt, oil and orange zest in a small bowl and whisk to combine. Season with salt and freshly ground black pepper.
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Simple cream salad dressing
Use on salads of bitter leaves, blue cheese. Makes ½ cup
1½ Tbsp sunflower oil
1½ Tbsp dijon mustard
1 Tbsp lemon juice
100ml double cream (I use Lewis Road double cream)
In a small bowl, whisk together the oil, mustards and lemon juice. Stir in the cream and season with freshly ground black pepper.
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Caesar dressing
For a classic Caesar salad or one with a twist. Keeps 2-3 days in the fridge. Makes 1 cup
1 clove garlic, crushed
1 tsp dijon mustard
2 Tbsp red wine vinegar
1 tsp lemon juice
½ cup extra virgin olive oil
1 egg
1 tsp flaky salt
Freshly ground black pepper, about ¼ teaspoon
Place all ingredients in a screw top jar and shake well.
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Tahini dressing
Good for grain and rice salads and for mushrooms. Keeps 2-3 days in the fridge. Makes about ¾ cup
¼ cup tahini
¼ cup water
1 Tbsp toasted sesame oil
1 Tbsp light soy sauce
1 Tbsp rice vinegar
1 tsp liquid honey
1 clove garlic, crushed
1 tsp grated fresh ginger
1 Tbsp sesame seeds, toasted
Place all ingredients except sesame seeds in a blender and blend until smooth. Stir through sesame seeds. Add more water to thin if necessary.
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Avocado salad dressing
Make this as you need it to prevent discolouration. Use for green leaf salads. Makes about 1 cup
1 ripe avocado, halved, stone removed and peeled
1 clove garlic, crushed
2 Tbsp extra virgin olive oil or avocado oil
2 Tbsp lemon juice
3 Tbsp sour cream
Salt to taste
Place all ingredients in a food processor and process until smooth. Liven up dressing with a few drops of your favourite hot chilli sauce.
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Potato salad dressing
Make this one as you need it. Pour dressing over boiled new potatoes while they are still hot. Leave for 10 minutes to allow the dressing to mingle with the potatoes. Squeeze over a little lemon juice before serving. Makes about ¼ cup
¼ cup extra virgin olive oil
1 Tbsp capers, rinsed
¼ cup finely chopped parsley
Salt and freshly ground black pepper, to taste
Lemon for squeezing
Place ingredients in a small bowl and whisk to combine.
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Anchovy dressing
Make this one as you need it. Works well with tomatobased salads. Makes about ¼ cup
2 cloves garlic, crushed
6 anchovy fillets, drained
½ cup basil leaves
¼ cup extra virgin olive oil
1 lemon for squeezing
Place garlic, anchovy fillets and basil in a small blender and process. With the motor running drizzle in the oil through the feed tube until dressing is emulsified. Season to taste with salt and freshly ground black pepper and squeeze over a little lemon juice.
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Vietnamese dressing
Use for Vietnamese style salads and as a dipping sauce for fresh spring rolls. Keeps 2-3 days in the fridge. Makes about ⅓ cup
1 clove garlic, crushed
1 small red chilli, finely chopped
1 spring onion, finely chopped
1 Tbsp chopped coriander leaves
1 Tbsp chopped mint leaves
1 Tbsp soft brown sugar
¼ cup fish sauce
2 Tbsp rice vinegar
1 lime, zest and
3 Tbsp juice
Place all ingredients in a screw top jar and shake well.
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Pomegranate dressing
Lovely on grated carrot and beetroot, cos lettuce and radishes. Keeps 3-4 days in the fridge. Makes about ½ cup
3 Tbsp pomegranate molasses
2 Tbsp red wine vinegar or white wine vinegar
2 tsp dijon mustard
1 tsp liquid honey
½ cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Place all ingredients in a screw top jar and shake well.
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Simple Asian-style dressing
Great over fish salads. Keeps 2-3 days in the fridge. Makes about ¼ cup
¼ cup light soy sauce
2 Tbsp lime juice
1 Tbsp soft brown sugar
1 Tbsp sesame oil, preferably toasted
Wasabi paste, optional
Place ingredients in a screw top jar and shake well. Liven up with a little wasabi paste.
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Bev’s old fashioned boiled salad dressing
Use for green leaf salads and egg-based salads. Keeps for at least 1 week in the fridge. Makes about 3½ cups
2 Tbsp flour
2 tsp dry mustard powder
1½ cups water
1 cup malt vinegar
¾ cup caster sugar
25g butter
1 tsp flaky salt
3 eggs, lightly beaten
Milk for thinning
- Mix the flour and mustard powder with a little of the measured water to form a thin paste (this prevents lumps forming), and place in a heavy-based saucepan with the remaining ingredients.
- Cook over a medium heat, stirring continuously until thick. Leave to cool before storing in a sterilised jar with tight fitting lid in the fridge. To serve, spoon as much as you need into a small jug and thin with a little milk. Stir well.
