A Modular Salad Dressing Formula: Oil, Acid, Salt, Emulsifier and Herbs

A dressing does not need to begin with a fixed recipe. The cookbook's salad section reduces the problem to a set of interchangeable parts: oil, acid, salt, an emulsifying ingredient, and aromatic elements.

1. Choose an oil

Olive, coconut, almond, sesame, and rapeseed or canola oil are all used in the source. The choice changes both flavour and weight; coconut and almond oil can suit sweeter fruit-led salads, while olive oil is a broad all-purpose base.

2. Add acidity

Lemon, lime, and orange juice are the clearest options. The source also lists diluted amchur, tamarind juice, and pomegranate molasses as sour elements. Acidity provides contrast and keeps a rich dressing from tasting flat.

3. Season and emulsify

Salt or soy sauce provides salinity. Prepared mustard, tahini, cashew butter, peanut butter, or honey can help thicken and bind the mixture. Black pepper, dried spices, fresh herbs, and citrus zest then shape the aromatic profile.

4. Decide whether you want creamy or thin

Whisking oil in slowly by hand produces a lighter vinaigrette-like dressing. Using a blender incorporates more air and tends to create a thicker, creamier texture. The source's practical rule is to combine the acid and thickening ingredients first, add herbs and spices, and finish by incorporating the oil gradually.

Source note: Independently written from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016), “The Simplicity of Salad.” The six individual dressing recipes from that section are published separately.