I love a good salad dressing, and I make my own at least once a week, usually by shaking up something in a jar of almost-gone salsa, jam, tahini or nut butter or otherwise using up odds and ends in the fridge.
But come salad season, I also love recipes that don’t really require a dressing, ones where the elements of a dressing are built into the other ingredients. Tomatoes drizzled with olive oil qualify, because their juices provide the acidity you’d normally find in a vinaigrette. And in this cauliflower salad from Erin Gleeson’s lovely new book, The Forest Feast Road Trip, it’s the combination of olive oil with juicy, sweet-tart grapes that does the trick.
