145. Dress a salad to impress - 5 vinaigrette options for the perfect inspired salad

I think the next trend should be glamorous salads. There really are very few hard rules when one makes a salad, mostly some suggested common practices or guidelines. I am from the school of thought, that a solid salad predominantly rests on how we decide to dress it up… with a carefully curated bespoke vinaigrette.

Making your own vinaigrette takes less time and energy than leaving the house, going to the store, and buying a bottle. Once you have made the vinaigrette it is stored in the fridge just like store bought. It is easier than you think, AND infinitely healthier and much more delicious. A good rule of thumb for most vinaigrettes is to have a ratio of 1 part vinegar to 3 parts oil.

So, which vinaigrette should you make? This depends on your taste and the salad. In this post I will share 5 versatile vinaigrettes that I love. These 5 are extra virgin olive oil based. On any given day I have at least 1 or 2 of these in the fridge that can easily be poured onto a salad at the last minute. Now that we have a good vinaigrette squared away, the next question is ‘what elevates a regular salad to a great salad’.

Another trick to elevating salad to is to very lightly season each layer of the salad with a scant dusting of sea salt - trust me on this, the salad will not be salty if you lightly sprinkle each layer with sea salt. What are the salad layers?

Lately, I think a layered salad is the way to go. Layering is my new favourite way to present a salad. Even a caesar salad which is traditionally tossed. Next time you make a caesar salad, try layering. So, what is a layered salad? Allow me to break it down. Preparation is key, all the ingredients need to be prepped before any assembly takes place. Decide what ingredients you want to use, wash, chop, and gather/assemble any cheese, seeds, legumes, nuts, herbs, rice, croutons, whatever you want, and set them in front of your bowl or plate.

Begin layering your salad with a base of greens. Curly lettuce was used in the photo featured in this post. I washed the lettuce, and patted it dry with some kitchen paper towels. To this base lettuce layer, gently drizzle extra virgin olive oil, and a scant dusting of sea salt. Then, add the chopped vegetables and/or fruits, seeds and nuts (I also used hemp seeds) in equal amounts in layers, season each layer gently with a tiny pinch of salt. I like to do 3 layers for a big salad. I mentally divide each ingredient into thirds, and scatter one third of the ingredients across the base, then repeat (two more times). Reserve some extra herbs, and seeds (or nuts) for topping as it is visually pleasing to the eye. Once the salad is layered, add the vinaigrette and another drizzle of extra virgin olive oil. Done, salad perfection.

Ingredients for the salad in the photo:

• Curly lettuce, tomato, Persian cucumber, orange bell pepper, scallions, mint leaves, basil leaves, baby pickled beets, sesame seeds, pumpkin seeds, hemp seeds, avocado, blueberries, raspberries, pomegranate seeds and goats cheese. This salad was dressed in a tangy balsamic vinaigrette (recipe #1 listed below).

VINAIGRETTES

- 5 easy recipes to take your salad game to the next level -

• Rule of thumb: Most vinaigrettes have a ratio 1 part vinegar to 3 parts oil.

A good practice is to set the vinaigrette in the fridge for at least 15 minutes prior to use. Letting the vinaigrette rest in the fridge allows the ingredients to infuse together. When you are ready to use the vinaigrette, give it a good shake. Any unused vinaigrette should be stored in the fridge for up to a week in a glass jar.

• TIP: After topping the salad with the vinaigrette, try an extra drizzle of extra virgin olive oil. This step is optional but well worth it.

1. Tangy balsamic vinaigrette

This standout above the norm, tangy balsamic vinaigrette delivers beautiful flavour and takes a gorgeous salad to blissfully indulgent. This recipe takes a few short minutes and is prepared in its entirety in a blender or food processor.

2 Tbsp honey or maple syrup - more to taste

1 Tbsp Dijon mustard

1/2 tsp kosher sea salt

1/4 tsp black pepper

1 garlic clove

1/2 shallot

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

Blend all the ingredients together in a blender or food processor until smooth.

2. Creamy garlic vinaigrette

This vinaigrette is fresh, tangy and just plain gorgeous. Simple ingredients understanding each other and infusing together, bringing out the most sumptuous flavour, this is instantly seductive. I have also used it as a vegetable dip, and a sauce drizzled over chicken with roasted potatoes.

1/2 shallot chopped roughly

2 small cloves of garlic

1 Tbsp honey or maple syrup

1 Tbsp grainy Dijon mustard

1 Tbsp red wine vinegar

3 Tbsp extra virgin olive oil

big pinch salt

small pinch pepper (optional)

1 tsp of water if needed - Optional, the vinaigrette will be creamy - if you prefer a looser consistency, just add a tsp of water at a time while blending until you reach the desired consistency.

Blend all the ingredients together until smooth and creamy, taste and adjust salt or honey/maple syrup.

3. Tahini and honey vinaigrette

This recipe is about bringing some exotic to the table. Tahini, lemon juice and honey, combination of the these flavours is truly spell binding. For a twist, add a teaspoon of sumac for even more added dimension.

1/3 extra virgin olive oil

1/3 cup tahini

2 Tbsp honey

1/2 cup lemon juice

1/2 tsp salt - more to taste

1/2 tsp cumin (optional)

2 cloves garlic crushed or grated

Blend the ingredients for the vinaigrette in a blender, taste and adjust salt if needed then drizzle over the beautiful salad.

4. Herbaceous honey sumac vinaigrette

This vinaigrette transports to the shores of the Mediterranean. The freshness instantly makes you feel like you are sitting under a warm benevolent sun.

1/4 cup finely chopped fresh mint

1/4 cup finely chopped parsley

1/8 cup cilantro chopped (optional)

1/8 cup basil chopped (optional)

2/3 cup extra virgin olive oil and more for drizzling at the end or on each plate served

1/3 cup lemon juice - add more at the end if you need more zing

zest of one lemon

3-4 tsp honey (I use 3)

1-2 cloves of garlic mashed or grated (I use 2)

1 1/2 tsp sumac

1 tsp salt - more to taste… I usually end up adding more at the end

1/2 tsp pepper

Whisk or blend all the ingredients together. Taste and adjust salt or sweetness with honey.

5. Asian tangy lime vinaigrette

I could drink this vinaigrette, it is that good! This Asian inspired simple vinaigrette takes simple basic ingredients, and elevates everything to anything but simple.

1/3 cup lime juice

1/2 teaspoon sesame oil

1-2 Tbsps avocado oil

1/4 cup brown sugar

3 Tbsp fish sauce

2 cloves of garlic mashed into a paste

sprinkle of red chilli flakes to taste

salt and pepper (I rarely use pepper, and use salt sparingly just a small pinch if needed.)

In a glass bowl whisk together all the ingredients until sugar is dissolved. Set aside for 15-20 minutes to infuse while you prepare your salad.

Your salad game may never be the same.

Serve and enjoy!