I always make a classic vinaigrette, but what other dressings should I have in my arsenal?
Sarah, York
This sounds like a job for Emily Nunn, the American food writer behind cult newsletter The Department of Salad: “I’m going to sound as if I work for the International Salad Federation,” she says, “but the advice I would give Sarah is not to fence herself in. There are a million different kinds of salads, and just as many vinaigrette out there.” That’s to say, don’t dismiss vinaigrette out of hand just because you’ve mastered the classic. “A light lemon vinaigrette is perfect for spring, but if you want something stronger, chop up shallots, add them to the jar, shake and leave to sit in the fridge overnight.” The simplest adjustments will keep things interesting – Nunn’s suggestions include anchovies, capers, sherry vinegar.
“I would then get Sarah thinking about green goddess dressing,” adds Nunn, who first makes it as a dip (for sugar snap peas, say) by blending tarragon, mint, chives, parsley, red onion, garlic, lemon juice and anchovy, then mayo, soured cream and maybe salt. To turn that into a salad dressing, she loosens the mix with buttermilk, a little more mayo and extra seasoning and/or lemon juice if needed.
