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.
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.
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.
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.