Salad Dressings — A World Tour
44 recipes from top restaurants and cookbooks worldwide. All quantities in grams/ml, ~250ml batches.
Chapters
- French-European — 9 dressings
- Japanese-Asian — 11 dressings
- Mexican-Latin — 10 dressings
- Modern-Contemporary — 14 dressings
Techniques & Know-How
Salad Recipes
Quick Pairing Reference
| Dressing | Best With |
|---|---|
| Classic-French-Vinaigrette | Butter lettuce, mâche, frisée, leeks vinaigrette |
| Sauce-Gribiche | Poached fish, asparagus, cold chicken, boiled potatoes |
| Sauce-Verte | Grilled fish, cold roast meats, steamed vegetables |
| Sauce-Ravigote | Tête de veau, pâté, cold poultry, hard-boiled eggs |
| Walnut-Oil-Vinaigrette | Endive, frisée with lardons, Roquefort salads |
| Hazelnut-Oil-Vinaigrette | Mâche, pear salads, roasted squash |
| Creamy-Dijon-Mustard-Dressing | Butter lettuce, endive, smoked salmon, leeks |
| Noma-Lemon-Verbena-Kombucha-Vinaigrette | Roasted root vegetables, beets, raw vegetables |
| Jacques-Pepin-Vinaigrette-in-a-Jar | Any mixed greens, everyday salads |
| Japanese-Sesame-Goma-Dressing | Iceberg, shredded cabbage, spinach, tofu |
| Wafu-Dressing | Mixed greens, daikon, grilled vegetables |
| Ponzu | Sashimi, tataki, hot pot, grilled fish |
| Miso-Dressing (white) | Roasted root vegetables, tofu, green salads |
| Miso-Dressing (red) | Grilled meats, kale, roasted squash, grain bowls |
| Carrot-Ginger-Dressing | Iceberg wedge, crudités |
| Nobu-Style-Ginger-Dressing | Sashimi, cold soba, chilled seafood |
| Momofuku-Ginger-Scallion-Sauce | Noodle salads, cold poached chicken |
| Thai-Lime-Fish-Sauce-Dressing | Green papaya, glass noodle salad, grilled beef |
| Korean-Namul-Sesame-Dressing | Blanched greens, bean sprouts, gosari |
| Noma-Dashi-Vinaigrette | Microgreens, raw vegetables, sashimi-grade fish |
| Morimoto-Miso-Vinaigrette | Tuna salad, avocado, cold soba |
| Lime-Cilantro-Vinagreta | Mixed greens, jicama, grilled chicken |
| Grilled-Lime-Vinaigrette | Grilled vegetables, steak salad, grilled fish |
| Chipotle-Honey-Vinaigrette | Black bean, corn salad, grilled chicken |
| Creamy-Chipotle-Lime-Dressing | Tacos, burrito bowls, as a dip |
| Pepita-Dressing | Romaine, bitter greens, fish tacos |
| Avocado-Crema | Tacos, tostadas, roasted vegetables |
| Cilantro-Lime-Dressing | Green salads, grain bowls, tacos, grilled meats |
| Salsa-Huancaina | Roasted vegetable salads, grain bowls, octopus |
| Brazilian-Vinagrete | Churrasco, feijoada, crusty bread |
| Pujol-Salsa-Macha | Avocado salad, grilled vegetables, grain bowls |
| Ottolenghi-Tahini-Dressing | Roasted cauliflower, falafel, aubergine |
| Ottolenghi-Pomegranate-Molasses-Dressing | Tomatoes, halloumi, aubergine, lamb |
| Caesar-Original-Tijuana | Whole romaine, handmade croutons (tableside) |
| Modern-Caesar-Kenji | Romaine, massaged kale, grilled chicken |
| Green-Goddess-Chez-Panisse | Little Gem, asparagus, poached salmon |
| Alice-Waters-Red-Wine-Vinaigrette | Any high-quality greens — simplicity is the point |
| Passard-Aigre-Doux | Spring vegetables, duck, pork, fruit salads |
| Brown-Butter-Vinaigrette | Seared scallops, radicchio, roasted squash |
| Noma-Lacto-Fermented-Fruit-Vinaigrette | Stone fruit salads, beets, composed plates |
| XO-Sauce-Dressing | Citrus salads, grilled romaine, roasted broccoli |
| Miso-Ginger-Sesame-Dressing | Grain bowls, soba, kale, roasted sweet potato |
| Warm-Miso-Butter-Dressing | Steamed broccoli, seared scallops, warm soba |
| EMP-Powdered-Vinaigrette | Finishing garnish on composed, elegant dishes |
| Noma-Lacto-Fermented-Hot-Sauce-Vinaigrette | Grilled meats, roasted cauliflower, black bean salad |
Key Principles by Tradition
French
- Quality over technique. Good Dijon (Maille, Fallot), proper wine vinegars, and excellent olive oil are non-negotiable.
- Shallot maceration is essential. Rest minced shallots in vinegar and salt for 10 minutes.
- Mustard is an emulsifier, not just a flavouring.
- Dress the salad, not the bowl. Just enough to coat — French salads are never swimming.
Japanese
- Layer umami. Soy + dashi + miso each contribute different dimensions of savoury depth.
- Nikiri mirin. Always burn off mirin’s alcohol before using in cold applications.
- Toasting sesame matters. Toast until 2–3 seeds pop — this is the moment.
- Shio koji is a secret weapon. Adds enzymatic depth and mild sweetness.
Mexican/Latin
- Embrace bold acidity. Latin dressings use 1:1 or even 1:2 oil-to-acid ratios — don’t be timid.
- Lime juice over lemon. Mexican key limes are more aromatic; regular limes still far preferable.
- Season generously. As Bayless says: “Dressings should be highly seasoned.”
- Choose your chile intentionally. Chipotle for smoke, serrano for heat, guajillo for fruitiness.
Modern/Contemporary
- Fermentation creates unreplicable complexity. Lactic acid has more depth than any vinegar.
- Fat is not just a carrier — it is a flavour. Brown butter, walnut oil, kombu oil, XO — fat is where character lives.
- Cross-cultural borrowing is a virtue. The best modern dressings are promiscuous: miso-butter, XO-Caesar, kombucha vinaigrette.
- Simplicity at the highest level is the hardest. Alice Waters and Alain Passard have less in their dressings, not more.
Research compiled April 2026. All 44 recipes cross-referenced from at least 2 independent authoritative sources. Batch sizes standardized to ~250 ml in grams and millilitres.