Modern & Contemporary Dressings

Contemporary dressings are defined by technical mastery and cross-cultural fluency. Fermentation, emulsification science, and unexpected fat sources are the tools. Fat is not just a carrier — it is a flavour. The best modern dressings are promiscuous: miso-butter, XO-Caesar, kombucha vinaigrette.

Recipes

Recipe	Key flavour	Best with
Ottolenghi-Tahini-Dressing	Nutty, lemon-bright, creamy	Roasted cauliflower, falafel, aubergine
Ottolenghi-Pomegranate-Molasses-Dressing	Fruity, complex acid, allspice	Tomatoes, halloumi, lamb
Caesar-Original-Tijuana	Eggy, citrus, Worcestershire	Whole romaine, tableside croutons
Modern-Caesar-Kenji	Anchovy-umami, mayo-creamy	Romaine, kale, grilled chicken
Green-Goddess-Chez-Panisse	Herby, tarragon-dominant, avocado-rich	Little Gem, asparagus, poached salmon
Alice-Waters-Red-Wine-Vinaigrette	Pure, bright, simple	Any quality greens — simplicity is the point
Passard-Aigre-Doux	Sweet-sour, honey-forward	Spring veg, duck, pork, fruit salads
Brown-Butter-Vinaigrette	Nutty, warm, luxurious	Seared scallops, radicchio, roasted squash
Noma-Lacto-Fermented-Fruit-Vinaigrette	Living-sour, complex, fruity	Stone fruit salads, beets, composed plates
XO-Sauce-Dressing	Umami-bomb, citrus, spicy	Citrus salads, grilled romaine, broccoli
Miso-Ginger-Sesame-Dressing	Creamy, earthy, ginger-forward	Grain bowls, soba, kale
Warm-Miso-Butter-Dressing	Warm, nutty butter, fermented depth	Steamed broccoli, seared scallops, soba
EMP-Powdered-Vinaigrette	Instant-dissolving sherry vinegar	Finishing garnish, composed dishes
Noma-Lacto-Fermented-Hot-Sauce-Vinaigrette	Living-sour, spicy, complex	Grilled meats, roasted cauliflower, black beans

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Salad-Dressings · French-European · Japanese-Asian · Mexican-Latin