Dressing Collection — Print Edition

Middle Eastern · Mediterranean

Fattoush

Fattoush Dressing

Olive oil3 tbsp
Lemon juice2 tbsp
Sumac1½ tsp
Garlic, minced1 clove
Pomegranate molasses1 tsp
Salt & pepperto taste

Tips & technique

—Make 15 min ahead — sumac must hydrate to bloom. Flavour deepens significantly.

—Use your best olive oil. Short list; it's the backbone.

—Toast pita chips deeply golden — charred edge is half the salad's identity.

—Dress only just before serving. Pita goes soggy within minutes.

Flavor boosts

Za'atar on pita Fresh mint Aleppo pepper Sumac dusted at finish

Watch: Pomegranate molasses varies by brand — some very sour, others sweet. Start with ½ tsp and taste.

Mediterranean

Mediterranean Dressing

Olive oil3 tbsp
Lemon juice2 tbsp
Lemon zest½ tsp
Dijon mustard1 tsp
Whole grain mustard½ tsp
Dried oregano½ tsp
Honey1 tsp
Salt & pepperto taste

Tips & technique

—Emulsify properly: whisk mustard + lemon first, stream oil in slowly. Mustard is the emulsifier — skip this and it splits.

—Lemon zest is the secret weapon. Juice alone can't replicate it.

—Bring to room temp before using if made ahead — cold oil won't coat.

—Dried oregano is correct here — more concentrated and savory than fresh.

Flavor boosts

Kalamata brine 1 tsp Miso ½ tsp Red wine vinegar Capers, chopped

Watch: Two mustards listed — Dijon emulsifies, whole grain adds texture. Don't accidentally double one.

Greek · Creamy Blended

Greek

Greek Dill Dressing

Greek yogurt, full-fat½ cup
Fresh dill leaves2 tbsp
Lemon juice1 tbsp
Garlic, minced1 clove
Honey1 tsp
Chili flakes / pepper¼ tsp

Tips & technique

—Full-fat yogurt only — low-fat turns watery once lemon is added.

—Fresh dill only. Dried tastes like hay in a creamy base. Sub fresh mint if needed.

—Refrigerate 30 min before serving — garlic blooms, flavours fully meld.

—Thin with olive oil drops to use as a dip with warm pita.

Flavor boosts

Grated cucumber White pepper Lemon zest Drop toasted sesame oil

Watch: Honey can make this taste like dessert dip if overdone. Goal is balance, not sweetness.

Americas

Cilantro Lime Dressing

Avocado1 medium
Cilantro, packed½ cup
Lime juice2 tbsp
Garlic, minced1 clove
Hemp seeds1 tbsp
Date, pitted1
Water2–3 tbsp

Tips & technique

—Blend on high until completely smooth — hemp seeds need full breakdown or it's gritty.

—Soak date in warm water 5 min first if blender is small — blends much easier.

—Add water 1 tbsp at a time — thick for grain bowls, pourable for salads.

—Press cling film directly onto surface when storing to prevent oxidation.

Flavor boosts

Jalapeño Roasted cumin ½ tsp Nutritional yeast 1 tbsp Green onion tops

Watch: Sauce-dressing hybrid — too heavy for delicate lettuce. Best on grain bowls, hearty greens, tacos.

Mexican · Indian

Mexican

Mexican Dressing

Avocado1 medium
Lime juice2 tbsp
Tajín1 tsp
Cilantro, chopped2 tbsp
Sugar / agave½ tsp

Tips & technique

—Make and use immediately — Tajín + lime + avocado oxidise within 20–30 min.

—Tajín already has salt + lime + chili. Taste before adding any extra salt.

—Fork-mash, not blender — slight chunkiness gives body and character.

—Pinch of chipotle or smoked paprika adds a smoky dimension that elevates it entirely.

Flavor boosts

Chipotle in adobo ½ tsp Apple cider vinegar Red onion, minced Toasted pepitas

Watch: Sugar + Tajín can tip into cloying. Use agave sparingly or skip if Tajín is heavy-handed.

Indian

Indian Coconut Tadka

Grated Coconut3 tbsp
Mustard Seedsto taste
Lemon juice1½ tbsp
Peanuts, roasted2 tbsp
Curry leaves (tadka)6–8 leaves
Green chilli, sliced1
Hing (asafoetida)pinch
Saltto taste

Tips & technique

—Oil must be properly hot — crackle mustard seeds first and pop instantly when they hit the pan.

—Stand back and cover with lid — fresh curry leaves spit aggressively in hot oil.

—Add chillis (mor molaga amps up the flavors, try out a few different chillis), fresh curry leaves.

—Pour the warm tadka over the base while still hot — heat releases aromatics into the dressing.

Flavor boosts

Mustard seeds in tadka Dried red chili whole Fresh grated coconut Tamarind ½ tsp

Watch: Hing is powerful — a pinch is correct. Too much dominates everything. Fry briefly in oil first before other ingredients go in.

Universal rules — all 9 dressings

Acid balance

Always taste and ask "does this need more lemon, lime, or vinegar?" Acid wakes everything up. It's the single biggest upgrade you can make to any dressing.

Salt timing

Salt the dressing base, not after tossing. It distributes evenly through emulsion. Last-minute salting sits on the surface unevenly and doesn't penetrate.Kosher salt is better than Morton Table Salt for salads.

Make-ahead guide

Vinaigrettes (Fattoush, Mediterranean, Olive Garden) improve overnight. Avocado-based dressings (Mexican, Cilantro Lime) must be made day-of.

1 — Olive Garden Dressing

Dressing — blend all

Olive oil⅔ cup
Vinegar (½ lemon juice)⅓ cup
Water2 tbsp
Italian seasoning (Sub with Basil & Thyme 3:1 ratio) 1 tsp
Parmesan cheese2 oz / 55g
Dijon mustard1 tbsp
Garlic powder / crushed1 tsp
Sugar1 tbsp
Mayo2 tbsp
Salt & pepperto taste

Salad build

Romaine lettuce4 cups
Tomato, sliced3 medium
Red onion, rings1 small
Olives1 cup
Pepperoncini1 oz / 28g
Parmesan, shaved6 oz / 170g
Croutons6 oz / 170g

Options

Basil Parsley Honey ACV / RWV

Tips & technique

—Blend, don't whisk — mayo and parmesan must fully emulsify for that creamy restaurant-style coating.

—Make 24 hours ahead if possible — the seasoning packet blooms and flavours meld into something much deeper.

—Serve well chilled — cold romaine, cold dressing, cold bowl. Temperature is part of the experience.

—The water is intentional — it lightens the dressing so it coats without drowning the leaves. Don't skip it.

Flavor boosts

ACV splash (use it) Pepperoncini brine 1 tbsp Parmesan rind blended in Chill the serving bowl

Watch: Parmesan appears twice — 2 oz blends into the dressing for flavour; 6 oz is shaved fresh on top. Two different jobs.

2 — Asian Carrot & Zucchini Dressing

Dressing — whisk

Roasted sesame oil½ cup
Lime juice2 tbsp
Soy sauce1 tbsp
Palm sugar1 tbsp
Chili flakes1 tsp
Cilantro, fresh1 bunch

Salad build

Zucchini, ribboned2 medium
Carrot, julienned2 medium
Sesame seeds, toasted2 tbsp

Options

Green chilli Edamame Mango

Tips & technique

—Julienne peeler or spiralizer — not a grater. Grating releases too much water and turns it mushy within minutes.

—Dress at the very last moment. Zucchini releases water when dressed — timing is everything.

—Roasted sesame oil only (not light sesame) — the roasted variety is far more aromatic and defines the flavour.

—Split the cilantro — blend half into the dressing, toss the rest as garnish for freshness and visual contrast.

Flavor boosts

Fresh ginger ½ tsp — the missing note Rice wine vinegar 1 tsp Toasted sesame as topping

Watch: Palm sugar and soy are both salty-sweet. Taste before adding extra salt — the soy alone may be enough.

3 — Watermelon Gazpacho Dressing

Blend, chilled

Watermelon, cubed3 cups
Tomato1 large
Jalapeño½ (seeds out)
Lemon juice2 tbsp
Fresh mint6–8 leaves
Saltto taste

Serve as

Blend smooth for a pourable dressing, or pulse briefly for chunky texture. Chill 15 min before serving. Doubles as a cold soup shooter in small glasses.

Tips & technique

—Chill everything before blending — watermelon, tomato, equipment. Warm gazpacho loses its entire identity.

—If watermelon is bland, salt it 10 min before blending — draws out juice and concentrates flavour dramatically.

—Make 1–2 hours ahead — mint and jalapeño infuse and the flavour deepens significantly in the fridge.

—Strain through a fine sieve after blending for a clean, elegant pourable dressing.

Flavor boosts

Sherry vinegar or ACV ½ tsp — essential Cucumber blended in Basil instead of mint Finishing olive oil drizzle

Watch: Sweet-forward from the watermelon — without jalapeño and lemon it tastes like a smoothie. Don't hold back on the acid and heat.

Quick reference — all 9 dressings

Dressing	Method	Make-ahead	Best on
Fattoush	Whisk	15 min min	Pita chip salads
Mediterranean	Emulsify	Yes, overnight	Greek & grain salads
Greek Dill	Stir / blend	30 min min	Cucumber, roasted veg, dip
Cilantro Lime	High-speed blend	Day-of only	Grain bowls, tacos
Mexican	Fork-mash	Make & use immediately	Street-style salads, tacos
Indian Coconut Tadka	Temper + pour	Day-of, use warm	Sprout salads, kachumber
Olive Garden	Blend	Yes, 24 hrs best	Romaine, Italian salads
Asian Carrot & Zucchini	Whisk	Dress at last moment	Ribboned veg, noodle salads
Watermelon Gazpacho	Blend, chilled	1–2 hrs ahead	Summer salads, soup shooter

kanjiandkale.com · All dressings serves 4 · Vegan-adaptable