Five Dressings to Make at Home from Our Favorite New Book, The Salad Project

Smoky Caesar Dressing

Great with grain salads, prawns, roasted broccoli, kale, and corn
Serves: 4–6

Ingredients

  • 35g parmesan
  • 1 garlic clove
  • 130g mayonnaise
  • 1 tbsp Worcestershire sauce
  • 1 tsp white wine vinegar
  • Juice of ½ lemon
  • 3 black peppercorns
  • Pinch of cayenne pepper
  • ¼ tsp smoked paprika (or chipotle flakes)
  • 1 tsp sea salt
  • 25ml water

Method
Grate the parmesan and set aside. Crush the garlic with a pinch of salt to form a paste. Blend all ingredients except the water until smooth. Gradually add water until you reach your desired consistency. Adjust spice to taste.

Coconut Curry Lime Dressing

Great for plant-based salads, beans, or as a chicken marinade
Serves: 4–6

Ingredients

  • 8g fresh ginger
  • 1 garlic clove
  • Small handful of coriander
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 200ml coconut milk or coconut yoghurt
  • Juice of 1 lime
  • 75g mango chutney
  • 1 tbsp toasted sesame oil
  • ¼ tsp sea salt

Method
Peel and chop the ginger. Crush the garlic with a pinch of salt into a paste. Trim coriander stems and roughly chop. Blend everything until smooth. Adjust salt and lime to taste.

Sesame Miso Dressing

Great with steak, roasted aubergine, or tofu
Serves: 4–6

Ingredients

  • 20g sesame seeds
  • 10g fresh ginger
  • 80g tahini
  • 30g white miso paste
  • 40ml rice wine vinegar
  • 40ml tamari or soy sauce
  • 80ml water

Method
Toast sesame seeds in a dry pan until golden, then set aside. Grate the ginger and blend with remaining ingredients until smooth. Stir in toasted seeds and add water if needed to loosen.

Green Goddess Dressing

Great with pasta salads, prawns, or vegetables
Serves: 4–6

Ingredients

  • 1 ripe avocado
  • Small handful mint leaves
  • Small handful basil
  • Small handful coriander
  • 1 garlic clove
  • Juice of 3 limes (plus zest of 1)
  • 70g yoghurt or coconut yoghurt
  • 2 tsp Dijon mustard
  • 60ml olive oil
  • 50ml water
  • ½ tsp sea salt
  • Black pepper

Method
Scoop avocado into a blender. Add herbs, garlic, lime juice and zest, yoghurt, mustard, olive oil, water, salt, and pepper. Blend until smooth.

Gochujang Coconut Ginger Dressing

Great with noodles, tofu, chicken, or salmon (also works as a marinade)
Serves: 4–6

Ingredients

  • Small bunch coriander leaves
  • 15g fresh ginger
  • 120ml coconut milk or coconut yoghurt
  • 40g gochujang paste
  • Juice of 1 lime
  • 1 tbsp tamari
  • 1 tsp white miso paste
  • 2 tsp peanut butter
  • Chilli flakes (optional)

Method
Add coriander and grated ginger to a blender. Add remaining ingredients and blend until smooth. Adjust spice level with more gochujang or chili flakes.

Storage:
All dressings can be kept in an airtight container in the fridge for up to 1 week.

Other ideas we want to try from The Salad Project book: