Aussie Pub Grub: Salad Dressings That Don’t Suck
Good salads live or die by the dressing. These are my go-to pub-style dressings—simple, balanced, and built to actually coat the leaves (not just sit at the bottom of the bowl). Make a batch, keep it in the fridge, and you’ve always got something solid ready to go.
Honey Dijon Vinaigrette
(Makes a batch & keeps well in the fridge)
1/4 cup Dijon mustard
1 tbsp seeded mustard
1/4 cup honey
1/4 cup white wine vinegar
1/4 cup neutral oil (vegetable or canola)
Dash of olive oil
Dash of boiling water (helps emulsify)
Salt & pepper to taste
Method:
Whisk all ingredients together until thick, smooth, and glossy.
Pub-Style Balsamic Vinaigrette
1/4 cup balsamic vinegar (classic, not thick/sticky)
1/2 cup olive oil
1/4 cup neutral oil (vegetable or canola)
1 clove garlic, finely grated
1 tbsp honey
Salt & pepper to taste
Method:
Whisk until emulsified and glossy.
Pub-Style Caesar Dressing
1 egg
1 tbsp Dijon mustard
1 tbsp cider vinegar
1 garlic clove
2 anchovy fillets
Small shaving of pecorino
Squeeze of lemon juice
Salt & pepper to taste
Neutral oil (approx. 1/2–1 cup, for emulsifying)
Method:
Blend or whisk all ingredients except the oil. Slowly add oil while mixing to emulsify until thick and creamy.
Pub Tips & Tricks
Vinaigrettes use mostly shelf-stable ingredients, so make a larger batch and keep them in the fridge—it makes weeknight cooking much easier. They’ll comfortably last a couple of weeks thanks to the acid and salt content.
The exception is the Caesar dressing, which contains fresh egg—best made fresh and consumed the same day or the next.
Sweet Potato, Beetroot & Feta Salad
1 small sweet potato, cut into 1.5cm cubes
4 baby beetroots, halved
2 cups rocket
60g feta
2 tbsp walnuts, chopped
1 small red onion, finely sliced
1 cup green beans, steamed
Honey Dijon vinaigrette
Method:
Boil sweet potato for 10 minutes until just tender.
Toss with salt, pepper, dried chilli, and cumin, then roast at 200°C for ~25 minutes until golden.
Allow to cool slightly, then combine with remaining ingredients in a large bowl.
Toss with dressing and serve.
