Tag Archives: dressing

Using Salad Dressings

Taste buds are always looking to be stimulated. Salad dressings are a great way to make this happen. Some salads are one dimensional in terms of their flavour profile. This is particularly true with simple leafy green salads. Leafy salads are generally bitter but are not much else. Making a complementary salad dressing for these leafy greens would at least involve some sweetness, sourness, and saltiness. The making of each salad dressing will depend on each salad but here is an overview of some of the more popular salad dressing components.

1. Fat.

Salad

Photo by Irvin Mai

If your salad is mostly crisp vegetables, it’s likely that it lacks mouthfeel. This is where fat comes in. If you’ve watched the food network you’ve probably been conditioned to think that olive oil is the first ingredient in any salad dressing. Any fat however, can add mouthfeel, body, and luxuriousness to salads. It is most convenient to use various oils however one of my favourite fats to use in a dressing is brown butter.

2. Acidity.

Salad

Photo by Irvin Mai

Whenever there is fat you’ll want acidity to cut through it. I always feel unsatisfied when I eat a burger without pickles or at least an acidic condiment like ketchup.

3. Sweetness

Salad

Photo by Irvin Mai

This is not as essential as the first two but people generally like salad dressings that have an element of sweetness to them. The same can be said for spices. Dijon mustard is one of the more popular ways to add spice to dressings.

Salad

Boston Lettuce, Red Onions, Tomatoes, Radishes dressed with Extra Virgin Olive Oil, Balsamic Vinegar, Dijon Mustard, Maple Syrup, Salt, and Pepper.

 

Salad

Kidney Beans, Corn, Avocado, Tomatoes, and Dill dressed with Avocado Oil, Lemon, Cumin, Smoked Paprika, and Salt, finished with Dill.

 

Salad

Broccoli, Red Pepper, Yellow Pepper, Corn, and Shallots dressed with homemade lemon aioli and finished with grated gruyere.

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