8 of the tastiest (and easiest) salad dressings
You can get the dressing for your salad from a bottle, but a homemade dressing is just as easy and much tastier. Once you have the basics down, you can go in any direction and give the dressing your own touch. So there’s no need to stick to a strict recipe. And measuring the ingredients? We do that by eye.
The tastiest and easiest dressings for your salad
Vinaigrette
The classic base for vinaigrette consists of mustard, acidity, oil, pepper and salt. When it comes to acidity, combining different kinds is delicious: we prefer to use lemon and vinegar. And you don’t have to use standard white or red wine vinegar. Try experimenting with cider vinegar or champagne vinegar too. This is how you make the perfect vinaigrette.
Yoghurt dressing with fresh herbs
For FavorFlav’s Sharon, a fresh bunch of herbs, from dill to tarragon, is indispensable in a salad. But you can also make a delicious dressing with them. Blend a few tablespoons of yoghurt with an avocado, some lemon juice and fresh herbs of your choice in a blender until smooth. This dressing is especially delicious with a salad full of crunchy vegetables.
Honey-mustard dressing
Another easy one: honey-mustard dressing. Whisk some mustard, honey, olive oil, pepper and salt together with a whisk, and you can simply pour it over your (potato) salad.
Dirty Martini dressing
Shaken, not stirred. The Dirty Martini is world-famous. And do you know which dressing is currently conquering the world? The Dirty Martini salad dressing – and it’s child’s play to make. And no, it won’t get you drunk.
Ponzu vinaigrette
In his cookbook Voer, all-rounder Tobias Camman shares his recipe for a ponzu vinaigrette. He serves it with kingfish sashimi, but this dressing also works perfectly with a fresh salad of red endive, fennel and grapefruit.
Green Goddess
This ultimate ‘green goddess’ is addictively delicious. The secret: three different green herbs and one anchovy fillet. We’ve praised that tiny fish before – and rightly so. It doesn’t make the dressing taste fishy, but it does add umami, which means it’s seriously moreish.
Caesar dressing
Like the salad itself, the dressing is legendary. Caesar whisked it together from two egg yolks, a little olive oil and some Worcestershire sauce. His brother later added anchovies, which was a stroke of genius and has now become more or less standard. This is how you make a Caesar salad.
Asian soy-sesame dressing
Making this dressing literally takes 30 seconds. The soy sauce and sesame oil, together with some white wine vinegar, olive oil and a little sugar, instantly give your Asian noodle salad some kick. Make a generous jar, because you can easily keep the dressing in the fridge for a while.
Also read:
- Take your salad to Michelin-star level
- 14 mistakes you should stop making if you want a delicious salad
- Tips for the best, easiest pasta salad
