From sweet and tangy to hot and spicy, dressings add zip to vegetables and salads. Just a few spoonfuls can turn a simple meal into a feast. The basic recipe couldn’t be easier: 1 part vinegar to 2 parts oil. Then customize it to your fancy! This summer combine new colours and flavours and create unique dressings like a chef.

Create your own original combinations
Did you know?

Create your own original combinations

Oils	Olive, canola, sunflower, peanut, grape seed oil, sesame, walnut, hazelnut*
Vinegars	Balsamic, red wine, white wine, raspberry, rosemary, tarragon
Juices/liquids	emon, lime or grapefruit juice, cream, cold tea, soya sauce, tamari sauce, hoisin sauce, fish sauce (nuoc mam)
Spices/condiments	Basil, tarragon, thyme, mint, chives, salt and pepper, garlic, shallot, ginger, Dijon mustard, tarragon mustard, white wine mustard, herb mustard
Touch of sweetness	Honey, maple syrup, brown sugar

*Given their pronounced flavour, these oils can overpower a dressing, so they should be combined with milder tasting oils like canola and sunflower.

Did you know?

Dressings made with olive oil congeal if kept in the fridge. So it’s best to whip them up just before using them. Dressings with too much oil compared to their vinegar content or with too many egg yolks may also congeal at cooler temperatures.

For more refreshing salad and dressing ideas, check out All Recipes and discover cumin, hazelnut or citrus dressings. Bon appétit!