A Discussion of Dressings

Appears in
Salads: The new main course

By Peter Gordon

Published 2005

  • About
It is often the dressing that either makes or breaks a salad. A simple dressing helps moisten the dish, but a well-balanced dressing with layers of flavour can itself be the highlight of the experience. A dressing has to be in balance. That means the acidity and the oiliness need to work in harmony. However, you also need to bear in mind the components of the dish. For example, if you’re using chunks of citrus fruit or grapes roasted with verjuice or tamarind, then you need to make a dressing that edges back from being too acidic or it’ll make the whole dish way too sharp. Likewise, if making a dressing to go with something like artichokes braised in olive oil, go for one that isn’t too oily or you might drown the dish. When making the dressing, you can either whisk everything together in a small bowl, or even easier is to put them in a jar, screw the lid on and shake it all together.