Salad
dressing or sauces have evolved into many different types and varieties that
maintain old recipes as well as new types of ingredients. They are available as
dressings which are prepared and sold commercially or made by hand. Dressings
such as mayonnaise, Thousand IslandDressing, vinegar and oil and Russian dressing are all well-known recipes
handed down through generations. New versions of old recipes are still being
created using a variety of ingredients to enhance and draw out flavours within
the food being dressed.
When considering the type of dressing for a salad, using a flavour that
complements and combines the flavours of the salad ingredients is preferable. If
the greens or ingredients have strong flavours then dressings that are robust
in flavour should be used. Delicate greens require a lighter weight dressing so
it does not overpower the salad ingredients. The weight of the dressing should
also be considered. Lighter weight vinaigrettes will evenly coat salad
ingredients. Creamier and heavier dressings provide a deeper and heavier
coating.
Mayonnaise is an egg and oil
emulsion considered to be a cold sauce or dressing for salads. It most often
serves as a base to develop a full flavoured dressing. Typical ingredients that
are added include a variety of oils that must be selected carefully so the flavour
of the oil does not overpower the mayonnaise but complements it.
Olive oils
and nut oils work well as ingredients to be added to mayonnaise, as do various
acids, such as lemon juice, wine vinegar or cider vinegar. Herbs or garlic can
also be added to provide pleasant flavours.
Vinaigrette Dressing uses oils and vinegars,
fruit juice and condiments or spices for a base.
A
vinaigrette is generally considered to be a dressing for salad greens. The
ratio for making a vinaigrette is 3 to 1: 3 parts oil to one part vinegar or
acid.
Vinaigrettes
can be enhanced with the use of different oils, but a balance is needed between
the oils so that a strong flavoured oil does not overpower a less intense one. Hazelnut
or walnut oil will provide a richness and depth to a vinaigrette. These oils
combined with nutty ingredients will complement each other's flavours.
If a Salad Dressing consists
mainly of vegetables, it should be dressed an hour or longer prior to serving
in order to allow the salad ingredients to marinate and absorb the flavours in
the dressing. Lighter ingredients, such as salad greens most often are dressed
either as a person is being served or immediately before serving each person to
allow the greens and salad ingredients to have a crisp texture.
