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Expert guide > Guide to salads
Guide to salads
or lemon juice in a small bowl until well combined. Add seasonings.
Try these classic dressings
Once you know how to make basic mayonnaise and vinaigrette, the possibilities are endless. Try these delicious dressing ideas.
Aïoli (garlic mayonnaise)
HOW TO MAKE IT
Combine 235g (1 cup) whole egg mayonnaise and 3 garlic cloves, crushed, in a bowl. Season with salt and pepper.
Blue cheese dressing
HOW TO MAKE IT
Whisk 235g (1 cup) whole egg mayonnaise, 80g blue cheese, crumbled, 1 tbs white wine vinegar and 2 tsp chopped chives in a bowl.
French dressing
HOW TO MAKE IT
Whisk together 2 tbs white wine vinegar, 2 tsp Dijon mustard and 1/2 tsp caster sugar in a jug. Gradually add 125ml (1/2 cup) olive oil in a thin steady stream, whisking constantly until well combined. Season with salt and pepper.
Golden goddess dressing
HOW TO MAKE IT
Whisk together 235g (1 cup) whole egg mayonnaise,
1 garlic clove, crushed, 3 drained anchovy fillets, finely chopped, 2 shallots, ends trimmed, finely chopped, 2 tbs chopped fresh continental parsley, 2 tsp chopped fresh tarragon and 1 tsp white wine vinegar in a bowl.
Italian dressing
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HOW TO MAKE IT
Whisk together 125ml (1/2 cup) olive oil, 2 tbs red wine vinegar, 1 garlic clove, crushed, 2 tsp chopped fresh oregano, 3 tsp chopped fresh basil, 2 tsp chopped fresh dill and 1/2 tsp sugar in a jug. Season with salt and pepper.
Top dressing tips
• Avoid adding the dressing
to pasta salads until just before serving, as pasta absorbs it quickly.
• If your mayonnaise splits (when the egg stops absorbing oil), whisk a fresh egg yolk in a clean, dry bowl, and gradually whisk the mayonnaise mixture into the whisked egg yolk.
• Experiment with different oils for varied flavours. For example, extra virgin olive oil tastes fruitier than ordinary olive oil. Try using a nut oil, such as macadamia, in a dressing.
Buying & storing salad leaves
• Look for salad greens that
have a fresh even colour, without any discolouration.
• Store whole lettuces, unwashed, in a lettuce keeper, airtight container or sealable plastic bag in the fridge for
up to five days.
• Buy packaged loose lettuce leaves on the day you want to serve them. Otherwise, store the leaves in the bag in the fridge for up to two days.
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Try these classic dressings
Once you know how to make basic mayonnaise and vinaigrette, the possibilities are endless. Try these delicious dressing ideas.
Aïoli (garlic mayonnaise)
HOW TO MAKE IT
Combine 235g (1 cup) whole egg mayonnaise and 3 garlic cloves, crushed, in a bowl. Season with salt and pepper.
Blue cheese dressing
HOW TO MAKE IT
Whisk 235g (1 cup) whole egg mayonnaise, 80g blue cheese, crumbled, 1 tbs white wine vinegar and 2 tsp chopped chives in a bowl.
French dressing
HOW TO MAKE IT
Whisk together 2 tbs white wine vinegar, 2 tsp Dijon mustard and 1/2 tsp caster sugar in a jug. Gradually add 125ml (1/2 cup) olive oil in a thin steady stream, whisking constantly until well combined. Season with salt and pepper.
Golden goddess dressing
HOW TO MAKE IT
Whisk together 235g (1 cup) whole egg mayonnaise,
1 garlic clove, crushed, 3 drained anchovy fillets, finely chopped, 2 shallots, ends trimmed, finely chopped, 2 tbs chopped fresh continental parsley, 2 tsp chopped fresh tarragon and 1 tsp white wine vinegar in a bowl.
Italian dressing
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HOW TO MAKE IT
Whisk together 125ml (1/2 cup) olive oil, 2 tbs red wine vinegar, 1 garlic clove, crushed, 2 tsp chopped fresh oregano, 3 tsp chopped fresh basil, 2 tsp chopped fresh dill and 1/2 tsp sugar in a jug. Season with salt and pepper.
Top dressing tips
• Avoid adding the dressing
to pasta salads until just before serving, as pasta absorbs it quickly.
• If your mayonnaise splits (when the egg stops absorbing oil), whisk a fresh egg yolk in a clean, dry bowl, and gradually whisk the mayonnaise mixture into the whisked egg yolk.
• Experiment with different oils for varied flavours. For example, extra virgin olive oil tastes fruitier than ordinary olive oil. Try using a nut oil, such as macadamia, in a dressing.
Buying & storing salad leaves
• Look for salad greens that
have a fresh even colour, without any discolouration.
• Store whole lettuces, unwashed, in a lettuce keeper, airtight container or sealable plastic bag in the fridge for
up to five days.
• Buy packaged loose lettuce leaves on the day you want to serve them. Otherwise, store the leaves in the bag in the fridge for up to two days.
Recipes Michelle Southan Photography Rob Palmer & Ben Dearnley Styling Saskia Hay
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