Flavour-packed vinaigrettes and simple sauces you’ll turn to time and again.
The holidays are the time for grazing. Even after we’ve polished off the last of the novelty chocolates and had our fill of leftover sandwiches, the pick-and-mix eating approach continues.
We’re of the opinion the best summer meals are
That’s the spirit in which we present this collection of salad dressings. With a rotation of easy but gastronomically varied vinaigrettes on hand you can make no end of tasty plates to pick over with whatever high-season produce needs using in your fridge or vegetable gardens.
Sweetened soy sauce, ginger and nutty sesame make this warm dressing a perfect fit for pouring over slightly crunchy chargrilled Asian greens, but it’d also make an excellent marinade for meat before it’s given a quick sizzle on the barbecue.
A spicy and acidic Thai chilli sauce, Nahm Jim can be used to add fresh punchy flavour to leafy salads, cold noodle dishes or as a dipping sauce for proteins like fish, or richer meats. Ensure you get the purest herbaceous flavour by using both the stalks and leaves of the coriander.
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Think of this beautiful middle eastern dressing like a levelled-up version of a balsamic vinaigrette. Make the most of the syrupy tang by contrasting with sweet roast vegetables such as kumara, or an earthy buddha bowl situation incorporating your preference of grain and robust greens such as kale.
On a balmy evening, reach for this crisp yoghurt dressing that offers cool refreshment by the spoonful. There is some heat though- thanks to the inclusion of spicy jalapenos.
Angela Casley pours this sticky, zingy dressing over a fruity and fresh lemongrass chicken and papaya salad, but it’d also be a divine dip to dunk summer rolls into as well as pairing perfectly with a light, nutty slaw.
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Advertise with NZME.A Japanese favourite, this is a great umami-filled dressing for cooked vegetable salads or fresh spinach and tofu salads. But it’s just as delicious spooned over a bowl of simple rice.
Cutting into an avocado and seeing a subpar flesh awaiting you can be disheartening. Transform that mediocre flesh into something wholly magical by whizzing up with nuts, chillis and your pick of herbs to create a guacamole/dressing hybrid to dollop on top burritos, nachos, toast or through bean and corn salads.
Tamarind is a sweet-sour tropical fruit with a unique tangy flavour profile that sees it used in everything from soups and chutneys through to drinks and curries. Sub it into a classic dressing along with citrus, oil and honey and be rewarded with a dressing not too dissimilar from the sauce that gives Pad Thai its lip-smacking flavour. Here Yotam Ottolenghi & Noor Murad use it drizzled over turmeric fried eggs with spinach, genius!
Akin to a Korean version of a poke bowl, Bibimbap is a dish that comprises a variety of seasoned and sautéed vegetables and proteins served atop a bowl of warm rice and doused liberally in a smoky, savoury and slightly sweet sauce. The hero in the moreish sauce is Gochujang - a deeply savoury fermented red chili and soybean paste that you’ll soon be adding to everything from marinades and dipping sauces to stews and even ragus.
Herb garden gone gangbusters? A batch of this bright dressing will ensure none go to waste. The versatile spread can be served on an antipasto platter, be folded through pasta and potato salads or thinned into a looser dressing.
In the mood for something creamy but not heavy? Enter Tahini, the ground sesame paste that is an essential ingredient in hummus but can simply blended with lemon and water for a dairy-free dressing. Enjoy the versatile vegan condiment as is with falafels, vege burgers, tomatoes or grilled vegetables and once you’ve mastered this base recipe tweak by adding herbs or spices as the mood takes you.
