Actual salad dressings

  Today should give you a starting point from where you can explore dressings. It's all very well being told that dressings are simple but if you're willing to roll up your sleeves and experiment, within no time you'll be knocking up all sorts of impressive concoctions that will not only impress your guests but may even catch you out too.

  Just a quick reminder that in my experience, a lot of people think they can't cook but in fact all they need is a little confidence boost, and that's what this is going to be. Think of dressing as salad sauce, the standard model of this is a vinaigrette and, at its most basic, is oil and vinegar. Happy so far?

Stir fry. Hot salad with dressing.

  Though this will be your starting place, you can add anything to dressings an you'll be fine. Before you think of how weird that might end up, I'm not suggesting you add paint stripper or floor polish. All I'm saying is that you can add whatever you would like and, unless you have a stroke in the middle of cooking, you can trust your choices.

  To make your dressing feel more like a sauce, don't be shy about adding things like mayo and yoghurt. For an exotic twist, soy sauce and either honey or maple are a great staring point to which you could add things like mustard, lime, garlic and even coriander.

  If you're having a strange sense of deja vu, not to worry, I am too. Dressings are a theme I return to often and I guess it's because it's such  useful starting point. If you can find the confidence to explore and experiment you'll find it influencing so many other areas of your cooking, you'll never understand how you managed so long without it. It is now so past my bedtime that I can't explain anymore. Come back tomorrow when something will happen. Possibly.

Kirk out

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