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David Atherton’s dressing recipes for summer salads
All salad dressings require a balance of texture and flavour, but you’ll be surprised with how peanut butter, avocado, mango, tahini and miso may transform your repertoire
A good salad dressing adds new dimensions to a dish even with a single spoonful. It’s usually made with an emulsion of oil, but there are many other ways to get a thick and glossy dressing: whizzed mango or pureed sweet potato, say, deliver body while reducing calories, but my biggest tip is to add a teaspoon of white miso to your favourite dressing to give it an unctuous lift. Spring-into-summer salads are a staple, but whether they’re robust or light, a good dressing is a must.