There are zero limits to what a salad dressing can and should be. While they’re most often made with vinegar and oil to create a vinaigrette, greens can still be dressed in luxurious, creamy sauces. We’ve listed a few basic dressings that can be updated for every type of diner today, creating a menu that foodies will want to share with others.
Green goddess dressing
This old-school classic is a testament to how fresh and refreshing mayonnaise can be when introduced to the right ingredients. While lesser known than its more popular cousin, ranch, this more herbaceous form has become really popular with healthy diners looking for something lighter on the menu. It's been adapted with lower-fat mayonnaise for the growing ‘fitness foodie’ demographic, and has evolved from its vintage 1920’s reputation into a versatile dressing or dip. Imagine mixing mayonnaise and sour cream for a combination that alternates between airy and creamy as well as tangy and sweet. Chuck in a whole lot of chopped herbs – from chives, to tarragon, to cilantro or whatever suits your dish the most and you'll get the grassy colour from where this dressing gets its name.
Probably the most famous partner to any salad, this particular dressing has many debated origins and recipes. Most casual restaurants should have a version of a Caesar salad, as it is one of the most ordered appetisers on the menu. Traditionally, it's made by creaming eggs, cheese, lemon juice and anchovies together, but a lot of modern iterations have thrown mayonnaise into the mix for both efficiency and flavour. The best thing about Caesar dressing is how little ingredients you need to get something this delectable. Imagine adding a twist by using local fish paste or bagoong instead of anchovies to your mayonnaise-based Caesar – it would be a funky, fermented, salty and well-balanced take on a classic.
Sesame kimchi dressing
With all the Asian trends arriving on the restaurant scene today, it's time to introduce a more modern classic to your menu. While there is no shortage of Asian-style vinaigrettes, a creamier mayo dressing is a welcome change. This would make it appealing to the more adventurous foodie, one who’ll take a photo of this slightly more exotic take on dressing to share with their social media followers. Mayonnaise works well with spicy flavours, which has led to the outburst of everything from kimchi mayo to sriracha mayo in Asian fusion restaurants. Use some rock sugar syrup, sesame paste or tahini, and a lot of kimchi to liven up mayonnaise for this particular dressing.