Thousand Island Dressing

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.